Beverage dispenser cleaning methods and apparatus

ABSTRACT

The present disclosure provides systems and methods for automating the cleaning and sanitizing processes of a food dispensing machine. The systems and methods may be set to run automatically and may keep a dispensing system cleaned and sanitized for an extended time. The systems and methods disclosed are designed to make cleaning easier for the operator, shorten the overall cleaning time, reduce the amount of labor involved, and improve the convenience, reliability, and repeatability of the cleaning processes.

CROSS REFERENCE TO RELATED APPLICATIONS

Not applicable.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

Not applicable.

REFERENCE TO APPENDIX

Not applicable.

BACKGROUND OF THE INVENTION Field of the Invention

The present disclosure relates generally to machines for dispensing foodproducts such as frozen and unfrozen beverages and dessert machines; andmore specifically relates to methods and systems for cleaning thesemachines.

DESCRIPTION OF THE RELATED ART

Dispensing machines that provide a food product such as a beverage ordessert from a product chamber via a dispensing valve are well known.For example, frozen carbonated beverage machines produce a frozenbeverage by freezing a mixture of ingredients such as syrup, water andcarbon dioxide in a mixing and freezing chamber. The freezing chamber istypically surrounded by a coil that contains refrigerant to causefreezing of the mixture inside to a desired level of consistency. Themixture is removed from the inner surface and mixed by a rotating shaftdriving one or more scraping/mixing members attached to the shaft. Thefrozen mixture consistency is controlled by any of a number of methodsthat turns on the refrigeration to freeze and turns off therefrigeration when the mixture reaches a desired consistency. In asimilar way, a confection from dairy or yogurt products may be frozen ina barrel to be mixed and pushed towards a dispensing opening by anauger. When a consumer desires a product, it may then be dispensedthrough a dispensing valve, which may be controlled automatically ormanually.

Further descriptions of frozen beverage machines are provided in U.S.Pat. Nos. 5,706,661, 5,743,097, 5,799,726, 5,806,550, 6,536,224,6,625,993, 8,079,230, 8,701,939, all by J. I. Frank, et. al., U.S. Pat.Nos. 8,528,786, 9,016,523, and 9,383,033 by M. Gates, U.S. Pat. No.8,875,732 by C. Cloud, and in U.S. Patent Application Publications20160229675, by Igor V. Popov, et. al., 20160245573, by J. I. Frank, et.al., and 20080041876 by J. I. Frank, et. al. The entire disclosures ofthese patents and applications are incorporated herein by reference.

Properly cleaning a food or beverage dispensing machine can be aninvolved and time-consuming process. Many dispensers must be opened sothat a worker may reach inside components to clean and sanitize interiorsurfaces and assemblies. In some cases, some components are removed fromdispensers to be cleaned and sanitized separately, and must be properlyreinstalled before the dispenser may be placed back into operation.Removing these pieces prior to cleaning, and replacing them aftercleaning requires significant time and care so the dispenser is cleanand working properly.

Beverage dispensers, like other apparatuses that contact food, usuallyadhere to standards from regulatory bodies. These standards arefrequently intended for use by certifying organizations, utilities,regulatory agencies, and/or manufacturers as a basis of providingassurances that adequate health protection exists for covered products.In many cases, the manufacturers of products that contact food willprovide documentation detailing how their products should be cleaned toadhere to any appropriate standards.

Typically, a strict protocol of cleaning that adheres to a standard mustbe followed to ensure that a dispenser runs properly and does not retainany unwanted contaminants. However, the rigors of following such aprotocol may make workers reluctant to clean the dispenser.

The time-consuming nature of properly cleaning and sanitizing dispensershas also been known to have an impact on the businesses running them.Some dispensers take several hours each day to clean properly. If thisis done during normal operating hours, customers will not be able toobtain a desired product while the dispenser is being cleaned.Alternatively, if the cleaning process is done while the place ofbusiness is otherwise closed, workers must be paid for the time theyspend cleaning without any revenue coming into the business.

Further descriptions of cleaning frozen beverage machines are providedin U.S. Pat. Nos. 9,173,521 and 9,457,386 by M. Gates, et. al. Theentire disclosures of these patents are incorporated herein byreference.

The inventions and subject matter disclosed and taught herein aredirected to that which overcomes, or at least minimizes, some of theshortcomings of the prior art.

BRIEF SUMMARY OF THE INVENTION

As one of many possible brief, yet non-limiting, summary of the natureand substance of the inventions claimed herein, the present disclosureprovides improved systems and methods that include cleaning a food orbeverage dispensing machine with little to no disassembly, and may holdit clean until it is readied for service.

Another brief, yet non-limiting, summary describes a system for cleaningat least one food dispenser, comprising at least one water inlet; atleast one fluid outlet in communication with at least one fluid inlet; afluid heater disposed between the at least one fluid inlet and the atleast one fluid outlet; a pump disposed between and in fluidcommunication with the at least one fluid inlet and the at least onefluid outlet; a cleaning product inlet configured to controllably supplya cleaning product to fluid between the at least one fluid inlet and theat least one fluid outlet; a discharge outlet configured to controllablydrain fluid from the at least one food dispenser; a first hoseconfigured to connect to the at least one fluid outlet and to removablyconnect to the at least one food dispenser at a first location; a secondhose configured to connect to the at least one fluid inlet and toremovably connect to the at least one food dispenser at a secondlocation; a system controller configured operate the system, and tooperatively connect with the at least one food dispenser; and whereinthe system may be configured and arranged to circulate fluid through theat least one food dispenser to clean the at least one food dispenser.

The fluid may comprise water, a cleaning solution, and combinations ofwater and cleaning solution. The first hose may be configured toremovably connect to the at least one food dispenser. The first hose maybe configured to removably connect to a spray head associated with ahopper on the at least one food dispenser. An outlet attachment may beconnected to the second hose and configured to removably attach to anoutlet on the at least one food dispenser. A nozzle attachment may beconnected to the second hose and configured to removably attach to anoutlet nozzle on the at least one food dispenser. The first hose may beconfigured to removably connect to the food dispenser hopper, a nozzleattachment may be connected to the second hose and may be configured toremovably attach to a food dispenser nozzle. The system controller maybe configured to selectively operate the at least one food dispenserduring cleaning. A cold water inlet, and a mixing chamber may beconfigured to mix heated fluid with the cold water to lower atemperature of the heated fluid to at or below a predeterminedtemperature before the fluid is discharged from the system. A gas inletmay controllably communicate with the fluid outlet and may be configuredto inject a gas through the at least one food dispenser to purge fluidtherefrom. A compressor may be used to inject the gas, which may befiltered air. The system controller may be configured to fill the atleast one food dispenser with water, to agitate the water within the atleast one food dispenser, and to discharge the water from the at leastone food dispenser. The system controller may be configured to fill theat least one food dispenser with a heated cleaning solution, tocirculate the heated cleaning solution through the at least one fooddispenser for a predetermined period, and to flush the heated cleaningsolution from the at least one food dispenser. The cleaning solution maybe heated, and preferably heated to a temperature between about 140° F.and about 175° F. A second fluid outlet and a second fluid inlet eachmay be configured to connect to a second food dispenser. The system maybe configured to clean a second food dispenser at the same time that afirst food dispenser is being cleaned.

None of these brief summaries of the inventions is intended to limit orotherwise affect the scope of the appended claims, and nothing stated inthis Brief Summary of the Invention is intended as a definition of aclaim term or phrase or as a disavowal or disclaimer of claim scope.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

The following figures form part of the present specification and areincluded to further demonstrate certain aspects of the presentinvention. The invention may be better understood by reference to one ormore of these figures in combination with the detailed description ofspecific embodiments presented herein.

FIGS. 1A/B are exemplary piping and instrumentation diagrams inaccordance with certain teachings set forth herein.

FIG. 2 is an exemplary table of operational steps in accordance withcertain teachings set forth herein.

FIGS. 3-6 are exemplary piping and instrumentation diagrams displayingfluid flows in accordance with certain teachings set forth herein.

FIG. 7 is a Soft Serve apparatus with a modular clean-in-place cleaningsystem in accordance with certain teachings set forth herein.

FIG. 8 is a Soft Serve apparatus with an integrated Lid Spray Attachmentin accordance with certain teachings set forth herein.

FIG. 9 is a cross-section view of a faceplate and decorative dispensecap in accordance with certain teachings set forth herein.

FIG. 10 is a perspective view of a faceplate in accordance with certainteachings set forth herein.

FIG. 11 is an underneath view of a faceplate in accordance with certainteachings set forth herein.

FIG. 12 is a perspective view of a decorative cap in accordance withcertain teachings set forth herein.

FIG. 13 is Face-plate Coupler attachment in accordance with certainteachings set forth herein.

FIG. 14 is a cross-section view of a faceplate and clean-in-placedispense adapter in accordance with certain teachings set forth herein.

FIG. 15 is a perspective view of a beater bar in accordance with certainteachings set forth herein.

FIG. 16 is a perspective view of a beater bar with a static core inaccordance with certain teachings set forth herein.

FIG. 17 is a view of one end of a static core in accordance with certainteachings set forth herein.

FIGS. 18A/B are depictions of a connection between a static core and afaceplate of an exemplary frozen beverage machine in accordance withcertain teachings set forth herein.

FIG. 19 is a view of motor coupler in accordance with certain teachingsset forth herein.

FIGS. 20A/B are views of a motor coupler in association with a beaterbar in accordance with certain teachings set forth herein.

FIG. 21 is a view of a scraper in accordance with certain teaching setforth herein.

FIG. 22 is a view of a spring capture feature on a scraper in accordancewith certain teachings set forth herein.

FIG. 23 is a view of a scraper in association with a beater bar inaccordance with certain teachings set forth herein.

FIG. 24 is a view of a spring in accordance with certain teachings setforth herein.

FIGS. 25A/B are a view of a scraper in accordance with certain teachingsset forth herein.

FIG. 26 is a view of a section of a scraper blade and strengtheninggusset and flow diverter/straightener in accordance with certainteachings set forth herein.

FIG. 27 is a cut-away view of a cooling chamber in accordance withcertain teachings set forth herein.

FIGS. 28A/B are a Scraper Blade attached to a beater bar in accordancewith certain teachings set forth herein.

FIG. 29 is a beater bar with attached scraper in accordance with certainteachings set forth herein.

FIGS. 30A/B show a scraper and hanger bar in relation to an auger inaccordance with certain teachings set forth herein.

FIG. 31 shows a scraper, a hanger bar, and a spring in accordance withcertain teachings set forth herein.

FIGS. 32A/B show a spring in conjunction with a scraper and hanger baron an auger in accordance with certain teachings set forth herein.

While the inventions disclosed herein are susceptible to variousmodifications and alternative forms, only a few specific embodimentshave been shown by way of example in the drawings and are described indetail below. The figures and detailed descriptions of these specificembodiments are not intended to limit the breadth or scope of theinventive concepts or the appended claims in any manner. Rather, thefigures and detailed written descriptions are provided to illustrate theinventive concepts to a person of ordinary skill in the art and toenable such person to make and use the inventive concepts.

DETAILED DESCRIPTION

The Figures described above and the written description of specificstructures and functions below are not presented to limit the scope ofwhat Applicants have invented or the scope of the appended claims.Rather, the Figures and written description are provided to teach anyperson skilled in the art to make and use the inventions for whichpatent protection is sought. Those skilled in the art will appreciatethat not all features of a commercial embodiment of the inventions aredescribed or shown for the sake of clarity and understanding. Persons ofskill in this art will also appreciate that the development of an actualcommercial embodiment incorporating aspects of the present inventionswill require numerous implementation-specific decisions to achieve thedeveloper's ultimate goal for the commercial embodiment. Suchimplementation-specific decisions may include, and likely are notlimited to, compliance with system-related, business-related,government-related, and other constraints, which may vary by specificimplementation, location and from time to time. While a developer'sefforts might be complex and time-consuming in an absolute sense, suchefforts would be, nevertheless, a routine undertaking for those of skillin this art having benefit of this disclosure. It must be understoodthat the inventions disclosed and taught herein are susceptible tonumerous and various modifications and alternative forms. Lastly, theuse of a singular term, such as, but not limited to, “a,” is notintended as limiting of the number of items. Also, the use of relationalterms, such as, but not limited to, “top,” “bottom,” “left,” “right,”“upper,” “lower,” “down,” “up,” “side,” and the like are used in thewritten description for clarity in specific reference to the Figures andare not intended to limit the scope of the invention or the appendedclaims.

The terms “couple,” “coupled,” “coupling,” “coupler,” and like terms areused broadly herein and can include any method or device for securing,binding, bonding, fastening, attaching, joining, inserting therein,forming thereon or therein, communicating, or otherwise associating, forexample, mechanically, magnetically, electrically, chemically, operably,directly or indirectly with intermediate elements, one or more pieces ofmembers together and can further include without limitation integrallyforming one functional member with another in a unity fashion. Thecoupling can occur in any direction, including rotationally.

Particular embodiments of the invention may be described below withreference to block diagrams and/or operational illustrations of methods.It will be understood that each block of the block diagrams and/oroperational illustrations, and combinations of blocks in the blockdiagrams and/or operational illustrations, can be implemented by analogand/or digital hardware, and/or computer program instructions. Suchcomputer program instructions may be provided to a processor of ageneral-purpose computer, special purpose computer, ASIC, and/or otherprogrammable data processing system. The executed instructions maycreate structures and functions for implementing the actions specifiedin the block diagrams and/or operational illustrations. In somealternate implementations, the functions/actions/structures noted in thefigures may occur out of the order noted in the block diagrams and/oroperational illustrations.

For example, two operations shown as occurring in succession, in fact,may be executed substantially concurrently or the operations may beexecuted in the reverse order, depending upon thefunctionality/acts/structure involved.

Applicants have created methods and apparatuses to clean a food orbeverage dispensing machine, and may hold it clean until it is readiedfor service.

One exemplary embodiment of the inventions disclosed herein may be seenin FIG. 1, which is a piping and instrumentation drawing of astand-alone cleaning system 1 interfaced with a dispenser 3. Dispenser 3may be any style of a food or beverage dispenser.

FIGS. 1A/B are simplified diagrams illustrating some components of adispensing machine that may be used to produce soft-serve ice cream or afrozen yogurt product. The dispensing machine 3 includes an ingredientsreservoir, a process flow block, a controller, a product chamber, and adispensing path. In the exemplary dispenser 3, the ingredients, such asdairy or yogurt ingredients, may be loaded into a reservoir or hopper atthe top and allowed to flow in a controlled way into a freezing chamberhaving a refrigeration system associated therewith. A motor M-1 maydrive a beater or auger inside of the freezing chamber to mix theingredients and to provide a consistent product. The freezing barrelopens to a dispense path, which may be controlled automatically ormanually. When the path is opened, the product (the frozen beverage orfood) is dispensed through a dispensing nozzle into a receivingcontainer such as a cup, mug, or glass.

FIG. 1A is a preferred embodiment of the inventions disclosed and taughtherein. This embodiment discloses an air vent in the hopper lid, whileFIG. 1B is an alternative embodiment disclosing and teaching the use ofan air inlet in the cleaning unit 1.

Many prior art beater bars use a shaft at the axial center of the auger.This has been acceptable to couple the ends of the auger to the drivemotor and, when needed, to the faceplate and separation plate. Prior artdispensers using a simple shaft within their beater bars have beenlimited to a dispense rate based upon parameters such as the productfreezing chamber, the thermal properties of the product in the freezingchamber, and the refrigeration system capabilities. However, applicantshave found that configuring the diameter of the shaft relative to theproduct freezing chamber relative to other characteristics of thedispenser has advantages over the prior art.

Applicants have been able to increase the dispense rate of a frozenproduct, while maintaining a desirable consistency and quality. In oneof many embodiments, the ratio of barrel size to core size has beenrefined to meet the product draw and product quality requirements.Optimizing this ratio allows for the proper volume of product to be incontact with the evaporator surface of the freezing chamber whileallowing the geometry of the auger to function properly in mixing andcirculating the product. In one of many possible alternate embodiments,the core feature of the auger can be composed of graduating diameters ofdiffering sizes from front to back or vice versa to further refine andoptimize the capacity and efficiency of the machine.

As may be seen in FIG. 16, the static core 1690 has a larger diameterthan the what would be associated with a simple shaft. The static core1690 limits product that may fill the very center of the freezingchamber, but has the effect of pushing more product towards the innersurface of the freezing chamber. Using a static core in an otherwiseprior art dispenser would result in a lower volume of product at anytime in the freezing chamber. However, applicants have found that usinga static core with an sizable internal volume in conjunction withenlarging the overall volume of the freezing chamber optimizes theannular area in a dispenser. This results in a larger volume of productin the freezing chamber. Optimizing this annular volume and having alarger surface to freeze product on freezes the product faster and candispense product at a desirable quality and at a higher rate than priorart dispensers.

A preferred embodiment of a static core may be made from acetal, oranother material including other polymers, which may be made safe forcontact with food. The inside of an exemplary static core may be solidlyfilled, or may be left hollow and filled with a solid or a fluid such asa gas or liquid. In an envisioned embodiment, the filling may becomposed of a substance that retains a temperature so that it mayfurther aid in cooling recently added ingredients, and in maintaining anoverall consistent temperature within the freezing chamber.

Other envisioned embodiments include a static core that is configured toenlarge its diameter during use. In one application, a bladder aroundthe static core may be filled producing less volume for product in thefreezing chamber when fresh ingredients are added. As noted, this maypush the ingredients towards the inner surface of the freezing barrel sothat the fresh ingredients contact the inner surface of the freezingchamber. Since the refrigerant is encircling the outside of the freezingbarrel, this freezes the fresh ingredients faster. Once the freshingredients are at a desirable product quality, the bladder may bedeflated. Deflating the bladder in a controlled manner would thenincrease the volume of the freezing chamber so additional ingredientsmay be added at a desired rate to optimize a dispense rate while stillproviding a product with desirable qualities.

Dispensers that dispense frozen carbonated beverages are somewhatsimilar to the exemplary dispenser 3 in FIG. 1. However, in some casesfrozen carbonated beverage dispensers may have a freezing barrel that iskept under pressure, and where the ingredients are injected into thebarrel to retain that pressure. In that case, the ingredients mayinclude syrup, water, and a gas, such as carbon dioxide. Even with thesedifferences, the inventions disclosed and taught herein may be appliedto frozen carbonated beverage dispensers.

The cleaning unit 1 may be designed to attach to the dispenser 3 tocontrol the cleaning of the portions of the dispenser 3 that come intocontact with the ingredients and the product. The feed hose 13 and thedrain hose 5 are connected between the cleaning unit 1 and the dispenser3. Additionally, a data cable 4 is connected to link the controllers ofthe dispenser 3 and the cleaning unit 1. The cleaning unit 1 may alsohave an inlet for water, an inlet for air, and an outlet that may directdischarge fluids to a drain 6. The exemplary embodiment of FIGS. 1A/Bshows two sources of water: a hot water source 2 a and a cold watersource 2 b. Pressure regulators 18 a and 18 b may be deployed to preventthe pressure in the system from reaching undesirable limits.

FIG. 7 shows an embodiment of an exemplary unit 700 as disclosed herein.In this exemplary embodiment, dispenser 703 is configured to sit atop acounter 720, with cleaning unit 701 configured to be mounted beneath thecounter 720. This exemplary embodiment shows a dispenser 703 with twobarrels, each having its own hopper and faceplate. In this embodiment,it may be preferable to run the hoses and other connectors behind thedispenser 703, thereby leaving access to the front of the dispenser 703open to users. This exemplary unit 700 may utilize two flow paths, whichmay simultaneously clean the two barrels and their hoppers. Otherembodiments utilizing the disclosures and teachings herein may beenvisioned by those who are ordinarily skilled in the art that cleans asingle barrel and hopper at a time, or may clean both barrels andhoppers in a sequential operation.

Another exemplary embodiment may be seen in FIG. 8, where the dispenseunit 803 is freestanding on legs. In an embodiment such as this, it maybe possible to integrate some or all of the clean-in-place unit into thedispenser.

Before cleaning is initiated, the connections may be established.Referring back to FIG. 1, first, a feed hose 13 connects from thecleaning unit 1 to the dispenser 3. In this exemplary dispenser 3, thehopper lid may be constructed with a sprayer 9 such that it has amechanism to connect to the feed hose 13. This may be a quick-connect orany other suitable connector. In another envisioned embodiment, thehopper lid may not have a sprayer 9 attached but the hopper lid may bereplaced with a component that has a sprayer 9 that fits over the hopperopening. In that situation, the hopper lid may be cleaned separately.Other embodiments may be envisioned by those familiar with the artwithout departing from the spirit of the inventions disclosed herein. Ifthe feed hose 13 is a coilable hose, or a hose that may otherwise exertsome pulling force to draw the remote end back to the cleaning unit 1,then it may be preferred to secure the lid to the dispenser 3 for theduration of the cleaning process. Any number of suitable mechanisms maybe applied to perform this function including, but not limited tostraps, magnets, mechanical clasps and hasps, threadable members, andothers.

Referring to FIGS. 7 and 8, these exemplary embodiments have hopper lids715, 815 that are connected to the dispensing unit 703, 803. Each lid715, 815 has a feed hose 713, 813 secured to the back of each lid 715,815. This connection may be unobtrusive and flexible so as to notinterfere with normal operations of loading ingredients into thehoppers. Each hopper lid 715, 815 has a latch 717, 817, which may beused to secure the lids 715, 815 into their shut configuration. Sensorsmay be placed into the lids 715, 815 and/or latches 717, 817 to indicatethe position of the lids 715, 815, and if they are secured in place.

FIG. 7 also shows a hatch 714. When the dispenser 703 is in normaloperation for dispensing product, the hatch 714 may be in the closedposition hiding from view the internals of the dispenser 703. However,when the dispenser 703 is configured for cleaning, the hatch 714 may belowered to allow an operator to connect hoses and connectors that may bestored in the compartment.

Some dispensers have a mix tube 8 to controllably flow ingredients fromthe hopper to the freezing barrel. A preferred embodiment of theprocesses and inventions disclosed herein is to remove the mix tube 8from the hopper before cleaning the dispenser 3 to allow unrestrictedfluid communication from the hopper to the freezing chamber. In apreferred embodiment, this may be the only component that may be movedprior to cleaning the dispenser 3. Another embodiment would allow themix tube to be cleaned in situ or placed into an in-line compartmentwhere it may be cleaned with the rest of the system.

Applicants have found, through experimentation, a hole size ratio thatis conducive to a flow of cleaning and sanitizing fluids through thedispenser and also conducive to the flow of ingredients into thefreezing chamber. For exemplary dispensers disclosed herein the mix tubehole size may be of sufficient size to drain all of the fluids beinginjected into the hopper and may generally be around 1 inch in diameter.Applicants have found more benefits by sizing the cross-section of themix tube 8 to match the output of pump P-1.

If the mix tube 8 is removed from the dispenser 3 for cleaning, it maythen require manual cleaning before the dispenser 3 may be placed backinto service. The same may be applied to any other component that may beremoved prior to cleaning. In an envisioned embodiment, an extendedhopper lid with sprayer 9 may be constructed so as to contain all of theremoved components. The extended lid with sprayer 9 and the componentsmay then be placed atop the hopper. Sprayer 9 or multiple sprayers inthe lid, or other means including tubing that sprays in a configuredway, may be used to promote the contact between the water and cleaningfluids with the surfaces of the components contained within the extendedlid and hopper space that need to be cleaned. When deployed in thismanner, the parts may be washed and sanitized at the same time and inthe same process as the rest of the dispenser 3. After cleaning andsanitizing, the components may be replaced in the dispenser 3. Othermeans for cleaning any components removed from the dispenser 3 withinthe system as disclosed herein may be envisioned by those familiar withthe art without departing from the spirit of the systems and methodsdisclosed and taught herein.

A rotosprayer 709, 809 may be permanently installed into a lid 715, 815.Typical rotosprayers may spin or rotate during operation so that thefluids (rinse water, cleaning, and/or sanitizing fluids, and gases)contact the interior of the hopper 719, 819, at different pointsthroughout the operation.

Applicants have found that a flexible feed hose 713, 813 may be attachedto an elevated surface at the back of the lid 715, 815 to conceal thefeed hose 713, 813. This unobtrusively hides the connections. In thisconfiguration, some care should be taken that the sprayer should be lowenough into the hopper 719, 819 so the spray may hit all surfacesincluding the underside of the lid 715, 815. However, the sprayer shouldnot be placed far enough below the underside of the lid 715, 815 so thatit descends into the ingredients in the hopper 719, 819.

In one of many possible envisioned embodiments, sensors (not shown) maybe placed in the hopper 719, 819, or in the lid 715, 815 to indicate thelevel of the ingredients and to warn the operator if the rotosprayer709, 809 may contact the ingredients. These sensors may activate amechanism that prevents the lid from closing if the level is too high.

In yet another of many possible envisioned embodiments, the rotosprayer709, 809 may be mechanically retractable so that in its restingposition—when it is not actively spraying—it fits against the lowersurface of the lid 715, 815, or into a slot configured to hold it. Thismay be accomplished in any number of ways such as by the rotosprayer709, 809 being mechanically foldable such that an operator has to twistit into position, or otherwise move it so it is operable.

In another envisioned embodiment, the rotosprayer 709, 809 may bevertically extendable and biased to rest in a retracted position such aswith a spring. Then when the rotosprayer 709, 809 is activated, thewater pressure from the feed hose 713, 813 overcomes the bias to extendthe rotosprayer 709, 809 into a desirable position. With thisconfiguration, it may be desirable to cyclically extend and retract therotosprayer 709, 809 during operation so that more of the inner surfacesof the hopper 719, 819 may be sprayed by the rotosprayer 709, 809 atdifferent elevations.

In yet another of many possible embodiments, the rotosprayer 709, 809may be configured to be rotatable about a center at some point in thelower surface of the lid 715, 815. In this embodiment, the rotosprayermay oscillate around the center either in a plane parallel to the lowersurface of the lid 715, 815, or in a plane divergent from the lowersurface of the lid 715, 815.

A drain hose 5 may also be connected from the cleaning unit 1 to thedispenser 3. Similar to the feed hose 13, the drain hose 5 may becoilable. Self-coiling hoses may be desirable where applicable to aid inkeeping the cleaning unit 1 self-contained. The feed hose 13 and thedrain hose 5 may have similar characteristics such as connectors andinternal diameter. This may make them interchangeable so that if eitherbecomes damaged, a single replacement hose may be used. However,Applicants have found that having a drain hose 5 of a larger crosssection than that of the feed hose 13 may have other benefits. In oneway, having different sizes of hoses and connectors may prevent thehoses from being connected to the incorrect connectors. In anotheraspect, having a larger sized drain hose 5 may be preferred to reducethe likelihood of a clog backing up the system. Similarly, the productmay be more viscous than water and having a larger sized hose mayfacilitate draining and may prevent pump cavitation. Also, having anegress path for the fluids having larger cross-section areas thaningress cross-section areas promotes draining.

In one envisioned embodiment, a cowling may be used to connect the drainhose 5 to the dispenser 3. This cowling (not shown) may be configuredsuch that it may be secured to the outside of the dispense nozzle. Inthat embodiment, the cowling may be configured such that the dischargefrom the dispense nozzle is forced to contact the interior and exteriorsurfaces of the nozzle before draining back to the cleaning unit 1through the drain hose 5. In another envisioned embodiment, the dispensenozzle may be disconnected from the dispenser 3 and the drain hose 5 maybe connected in its place. In that embodiment, the dispense nozzle maybe cleaned separately. As may be apparent to those familiar with theart, the inventions disclosed and taught herein may be applied to fooddispensers having multi-valve dispensing nozzles.

Applicants have found that the length of the dispense nozzle has aneffect on the cleaning process. In some cases, longer dispense nozzlesmay retain some of the product after a dispense operation. FIG. 9 showsa cross-section of a faceplate 900 of a beverage dispenser of anexemplary embodiment as disclosed herein. This faceplate 900 may also beseen as 730 and 830 in FIGS. 7 and 8 respectively. Faceplates asdescribed in U.S. patent application Ser. Nos. 15/018,185, 15/220,825,and 15/220,878 may have features that may be used with the inventiondisclosed herein, the contents of which are incorporated by reference intheir entireties.

A valve stem assembly 932 is located within a valve stem shaft 933 andmay be activated to move the dispense valve 934 into an open or closedposition. In FIG. 9, the dispense valve 934 is shown in the closedposition. When the valve stem assembly 932 is raised, the dispense valve934 is also raised to allow product to flow out of the nozzle 936.

In FIG. 9, a decorative cap 938 is attached to the faceplate 930. Thedecorative cap 936 allows the product to flow out of the nozzle 936 in acontrolled way. In exemplary embodiments, the decorative cap 938 mayhave a circular opening with vertical sides for the nozzle 936, or itmay have conical sides sloping inwards from top to bottom, or frombottom to top.

Other exemplary decorative caps 938 may have nozzle openings 936 ofspecific shapes. In a beverage dispenser configured to dispense asoft-serve product such as frozen yoghurt or soft serve ice cream,triangular, square, and star shaped nozzle openings may dispense aproduct in a manner that has a distinct and/or decorative shape.

Applicants have seen that traditional decorative caps (not shown) mayretain some product after dispensing. Applicants have found that theamount of product retained may be greatly reduced or even eliminated byutilizing a decorative or product-shaping cap 938 that is shorter thanprior art caps.

In an exemplary embodiment, decorative cap 938 may be retained to thefaceplate 930 through a locking ring and locking pins as shown in FIGS.10, 11, and 12.

FIG. 10 shows a faceplate 1030 with a dispense valve 1034, and a lockingring 1035. In one embodiment, a locking ring 1044 may be formed integralwith the faceplate 1030. In another embodiment, the locking ring 1044may be manufactured separately and then secured to the faceplate 1030through any number of methods including, but not limited to threads,mastics, glues, cements, and/or magnets.

FIG. 11 shows a view of the bottom surface of the locking ring 1144. Inthis embodiment, two channels 1146, 1147, 1148 are formed. Otherembodiments may utilize other numbers of channels. The insertion channel1146 is wide and may have vertical sides from the bottom surface of thelocking ring 1144 into the interior of the locking ring 1144. Theretaining channel 1147 has lips 1149 at the lower portion that isnarrower than the width of the insertion channel 1146. These lips 1149extend only a portion of the way into the locking ring 1144.

Lips 1149 may be formed by cutting out a portion of the material of thelocking ring 1144, leaving lips 1149, or they may be formed by othermeans. Referring back to FIG. 9, lips 948 may be formed by an expandableinsert that presses outwardly away from the center of the nozzle 936.Other embodiments may be envisioned by those familiar with the artwithout departing from the spirit of the inventions disclosed herein.The channels come to a channel end 1148.

FIG. 12 shows an exemplary embodiment of a decorative cap 1238. In thisembodiment, two locking pins 1250 are attached to the top surface of thedecorative cap 1238. Each of the locking pins 1250 is comprised of avertical shaft 1251 and a locking pin cap 1252, which extends beyond thediameter of the central shaft 1251. The locking pin shaft 951 andlocking pin cap 952 may be seen in FIG. 9 as well. In the embodiment1200 in FIG. 12, the locking pins 1250 are identical.

To attach the decorative cap 1238 to the locking ring 1144, thedecorative cap is positioned with the locking pins 1250 facing upwards.The decorative cap 1250 is positioned where the locking pins 1250 may beinserted into the insertion channels 1146 and is rotated so the lockingpins 1250 move towards the retaining channel 1147, until the lockingpins 1250 engage the channel end 1148 of the channel. In this exemplaryembodiment, a quarter-turn of the decorative cap 1238 will seat thedecorative cap 1238.

A gasket (not shown) may be inserted between the locking ring 1144 andthe decorative cap 1238. The force of this gasket may prevent unwantedmovement of the decorative cap 1238 after it has been rotated intoplace. Other means may be envisioned by those skilled in the art withoutdeparting from the spirit of the inventions disclosed herein.

Additional means may be utilized to retain the decorative cap 1238 inits secured position. These means may include but are not limited to aninterference fit with the sides of the retaining channel 1147, the useof magnets, or other means.

While this exemplary embodiment has identical locking pins 1250, otherembodiments have been proposed by the Applicants. Referring back to FIG.9, one of the locking pin caps 952 has a locking pin cap extension 953.If the locking ring has a keyway in only one channel that will fit theextension, then the decorative cap can only be attached in oneorientation. In one of many possible uses, this may be preferred if anoperator wishes to present a design to a user on a specific face of thecap. The embodiment described herein will only allow the cap to beattached in a specific orientation.

When it is time to clean the dispenser the decorative cap 938, 1238 maybe removed and replaced with a cleaning connector 1360 as shown in FIG.13, which is a cut-away view of an exemplary cleaning connector. Thisexemplary embodiment of a cleaning connector 1360 may have locking pinsin the same configuration as the decorative cap 1238 such that when thedecorative cap 1238 is removed, it may be replaced with the cleaningconnector 1360. Cleaning connector 1361 has a top opening 1361, a bottomopening 1362, internal fins 1364, and a float check ball 1365.

Since cleaning the dispenser also involves cleaning the decorative orshaping cap, the cap may be manually cleaned while the dispenser isbeing cleaned by the processes and methods disclosed herein, or it maybe placed into the hopper to be cleaned with any other parts as notedelsewhere in this specification.

Referring back to FIGS. 7 and 8, cleaning connectors 760, 860 are shown.In FIG. 7, cleaning connector 760 is shown connected to drain hose 705.In FIG. 13, the bottom opening 1362 is connected to the drain hose (notshown) with a barb connector 1363. Other means for connecting the drainhose may be envisioned by those sufficiently skilled in the art withoutdeparting from the inventions disclosed herein.

Float check ball 1365 may be used to prevent a spill of liquid when itis being attached or removed. If there is any liquid inside the cleaningconnector 1360, the float check ball 1365 will float up and rest againstthe narrowing neck of the top opening thereby forming a temporary seal.In operation, a flow of liquid downwards through the cleaning connector1360 will push the float check ball 1365 to rest against the internalfins 1364. The liquid will flow around the float check ball 1365 to exitthrough the bottom opening.

FIG. 14 shows a cleaning connector 1460 attached to a faceplate 1430 ofan exemplary embodiment as disclosed herein. Similar to the decorativecap 1238, the cleaning connector 1460 may be attached with centralshafts 1451 and locking pin caps 1452 that fit and retain the cleaningconnector 1460 in the retaining channels. This may also have a keywayand locking pin cap extension 1453 to ensure a predetermined orientationof the cleaning connector 1460.

A sensor 1466 may be an integral part of the cleaning connector 1460.Some of many possible uses here may be to detect the velocity and/oracceleration of flow and direction of fluid, the alkalinity of thefluid, the temperature of the fluid, and many other aspects of thefluids passing through this point of the apparatus.

The sensor 1466 may be connected to other components via a wire orwirelessly through means known to those familiar with the art.Similarly, the sensor 1466 may send signals through acoustic pulsesthrough the fluids within the dispenser, or through vibrations throughthe rigid portions of the dispenser.

Sensor 1466 may also be used to ensure that the adaptor has beenproperly attached and seated. In one embodiment, a magnet may becontained in the dispenser near to the cleaning connector 1460. Then,when the cleaning connector 1460 is correctly positioned and secured,the magnet may activate a sensor that indicates that the unit is readyfor cleaning. If the sensor is not activated, then the processor maydisplay an error message and suggest corrective action to a worker, sothe problem may be addressed.

While a single data cable 4 has been used by applicants in thisexemplary embodiment, other means of communicating information may beenvisioned by those familiar with the art, such as, but not limited towireless communications, high-speed multipoint communications networksuch as an Ethernet, other photonic means such as infra-red signalingcommunications, and acoustic means such as pulses through the fluids orrigid portions of the dispenser and its base.

Applicants have found that a CAN bus protocol used with data cable 4produces satisfactory results for communications between cleaning unit 1and beverage dispenser 3. Other protocols known to those familiar withthe art may be used for this application. In some cases it may bedesirable to have a physical connector that is unique or that has alocking feature. This may be used to prevent connections to unauthorizeddevices or other reasons. A locking feature may be useful to restrainthe data cable in its place if it is inadvertently pulled. In anenvisioned embodiment, a process may be placed into the processor of thedispenser containing actions to take if the data cable is disconnected.

In some cases, it may be desirable to have the data line and connectorintegrated with one or both of the hoses such that data communicationswon't begin until the hoses are connected properly. This would thenensure that a cleaning process would not begin until the hoses areproperly connected.

An additional way to prevent connections to unauthorized devices may bethrough the use of cryptographic techniques known to those familiar withthe art. The devices may be manufactured with electronic certificates orother credentials that may be exchanged to verify identities and provideauthentication. Alternatively, electronic certificates or othercredentials may be entered into the devices after manufacture. Thesecredentials may be installed using tamper-proof or tamper-evident meanssuch as, but not limited to, means defined in the Federal InformationProcessing Standards (FIPS) 140 publication series.

Verification that events have happened during the cleaning cycle areimportant to providing assurance that the beverage dispensing unit hasbeen properly cleaned. The sensors, processors, and controllers on thebeverage dispenser 3 may use the data cable 4 to transmit event messagesto a processor with memory on the cleaning unit 1. These event messagesmay be stored as logs or journals in the memory of the cleaning unit 1,and may be reviewed at later times.

There may be actions that cannot be entirely automated and must becompleted by an operator. In some cases, it may be desirable to assignuser identifiers to individuals that operate the cleaning process. Anoperator may then sign-in to the cleaning unit 1 with appropriatecredentials, such as, but not limited to, a username and password. Whenthe operator completes an action, such as adding detergent orconnecting/disconnecting hoses, that action will be associated with thatoperator and logged in the memory of the cleaning unit.

The cleaning unit 1 may have an inlet for water. This may be any watersupply including a reservoir, but a preferred embodiment is to have apotable water supply near the cleaning unit 1 that may be connected. Ifthe cleaning unit 1 is constructed to be mobile, then a connection maybe made via a removable hose to a water spigot or nearby faucet.Alternatively, if the cleaning unit 1 is configured to be permanentlylocated near the dispenser 3, then a more permanent water supply may bepiped to the cleaning unit 1. This may be the same water supply that isused in dispensers that require water as an ingredient. The preferredexemplary embodiment of FIG. 1A uses both a hot water source 2 a and acold water source 2 b. Other embodiments include a connection to asingle hot water source where the fluids in the dispenser may be cooledusing the refrigeration system, or to a cold water source where thefluids may be heated with a heat exchanger or by running therefrigeration system in reverse.

In the alternate embodiment of FIG. 1B, the cleaning unit 1 may have aninlet for air 7 or compressed gas. In a preferred embodiment, this maybe coupled with filters 10 and an air compressor. Also in a preferredembodiment, a check valve may be used to prevent water from backing upto reach the filters 10 or the air compressor.

In another envisioned embodiment, other means for disinfecting thesystem may be deployed in conjunction with some or all of the othermethods and apparatuses disclosed and taught herein. In one envisionedembodiment, irradiating light may be used to disinfect the dispenser.Irradiating light, such as but not limited to an ultraviolet (UV) lightsource may be deployed at any number of locations within the dispenserto help achieve this. In one embodiment, an irradiating light source maybe placed within the hopper, such as in the hopper lid, to irradiate thecleaning fluids entering there. In another embodiment, an irradiatinglight source may be placed in line with the water and air sources toirradiate and disinfect those fluids before they enter the dispenser.Other embodiments may be envisioned by those ordinarily skilled in theart without departing from the spirit of the inventions disclosed andtaught herein.

The process for this and the inventions disclosed herein may be betterunderstood by following an exemplary cleaning process, such as thatdepicted in FIG. 2. It may be appreciated that this is one of manypossible cleaning processes. Other cleaning processes may be envisionedthat utilize the steps listed here in different orders, or withdifferent times or other characteristics. Similarly, other steps may beadded to other cleaning processes without departing from the spirit ofthe inventions disclosed and taught herein.

When a dispenser 3 is taken out of service for cleaning, someingredients and some product may remain in the hopper and in thefreezing barrel. Applicants have found that the processes disclosedherein are more efficient if as much of the product is removed from thesystem prior to attaching the drain hose 5. However, the apparatuses andmethods described herein may work even if no product is removed prior toattaching drain hose 5 and starting the cleaning process. The initialrinse of Step 1 in FIG. 2 may be done by starting a flow of water byallowing water through the system. This may be done by opening valveYV-7, opening the dispense path valve YV-1, and opening valves YV-3 andYV-4 to the drain 6. Simultaneously, or at some time after opening thesevalves, the pump P-1 may be started to force the expulsion of thedischarge to the drain 6.

Referring to FIG. 9, in one of many possible embodiments, the valve stemassembly 932 may be raised pneumatically. Exemplary embodiment 900 showsone method of activating the valve stem assembly pneumatically in that aspring 942 biases the valve stem assembly 932 downward. When a gas orother fluid is pumped into pneumatic chamber 941, such as by throughpneumatic orifice 940, the gas pressure may overcome the downward biasof the spring 942 to raise the valve stem assembly 932, thereby openingthe dispense valve 934 and allowing product to dispense through thenozzle 936. Allowing the gas or other fluid to exit the pneumaticorifice 940 to decrease the pressure in the pneumatic chamber 941 allowsthe bias of the spring 942 to overcome the pressure in the pneumaticchamber 941 thereby lowering the valve stem assembly 932 and closing thedispense valve 934. Other embodiments utilizing the disclosures andteachings herein may be envisioned by those who are ordinarily skilledin the art.

Those familiar with the art may find it convenient to use a gasassociated with the product, such as carbon dioxide, nitrogen, or othergases, to pneumatically activate the valve stem assembly 932.

Applicants have found that in multi-barrel dispensers, such as thoseshown in FIGS. 7 and 8, it may be desirable to have a distinct settingthat will place the faceplates in fluid communication with each other toaid in cleaning. As may be seen in FIG. 9, when the valve stem assembly932 is raised, a fluid path will be opened between the freezing barrel(not shown in FIG. 9) and the nozzle 936. Raising the valve stemassembly 936 to a specific height not normally used for ordinarydispensing operations may open a passageway for fluid communicationsbetween the faceplates. In one exemplary embodiment, his may require thecontroller to raise the valve stem assemblies of each of the faceplatesto that specific height to open fluid channels between them. Having thischannel open may shorten the cleaning cycle even further by cleaning amulti-barrel system in one cycle rather than a cleaning cycle for eachbarrel.

Those familiar with the art may envision the use of check valves toensure a direction of flow, such as from a first freezing chamber to asecond freezing chamber. Alternatively, multiple channels may be openedby raising the valve stem assemblies to different specific heights.These different channels may further aid in properly cleaning thedispensing units.

Since the system is closed, the pressure may be increased throughout.Applicants have found that pulsing the pressure has been found to pushdetergents and other cleaning fluids into gaps and seams. However,applicants have found that eliminating gaps and seams produces betterresults.

In some areas within prior art dispensers, traditional dynamic seals mayuse an O-ring or an O-ring groove for sealing. Gaps in the O-ring, orbetween O-rings and fittings may be difficult to clean and may harborcontaminants such as bacteria. Traditionally, these parts includingassociated O-rings or other seals have been removed for cleaningindividually. Applicants have found that a molded in-place seal may beused to provide a seal that may be thoroughly cleaned as described bythe processes disclosed and taught herein without removal ordisassembly.

In a preferred embodiment, a sealing material is joined and/ormanufactured with a fitting. This “over-molded” part may then beassembled within the dispenser. This provides a superior seal thatleaves no gaps. The cleaning processes that are disclosed and taughtherein have been found to produce desirable results using “over-molded”seals.

In a preferred embodiment, the flow of water through the system for Step1 may be seen in FIG. 3, wherein the bold arrows show the direction ofthe flow. The indication of direction of the flow of the liquids in thefigures is not a limitation of the inventions disclosed and taughtherein. In an envisioned embodiment, the pump P-1 may be reversible, orother means may be used to reverse the direction of the flow. This mayallow the entire system to be cleaned by filling from the lower pointsand draining from the upper points of the system. In another envisionedembodiment, a cycle of flushing the system with water may be performedby flowing the water in one direction, then subsequent flows of liquidsmay have alternating directions through the system. In yet anotherenvisioned embodiment, the pump P-1 may be activated first in onedirection, then in another. If this is performed while the system isfilled with a liquid, this action may act to agitate the liquids withinthe system to further promote cleaning.

In one of many embodiments, the cleaning fluids may be first pumped intothe hopper. In a preferred embodiment, the hopper will be impinged withthe cleaning fluids and cleaned with the mechanical action of the sprayfrom the sprayer. Once contacting the surfaces of the hopper, theresulting falling film will drain into the freezing chamber. In someembodiments it may be preferred to fill the freezing chamber withcleaning fluids, but to not have any appreciable amount of cleaningfluids in the hopper. This may be monitored through the use of sensorswithin the freezing chamber and hopper. In some prior art dispensers,sensors have been used to ensure that ingredients are maintained at anappropriate level within the hopper. However, applicants have found thatthose same sensors may be used to detect when cleaning fluids areaccumulating within the hopper. Rather than detecting a low level ofingredients, the sensors may be used to detect a high level of cleaningfluids. Once this high level is detected, the processor may take anaction or multiple actions to lower the amount of cleaning fluids in thehopper. Some of these actions may include stopping the flow of cleaningfluids to the sprayer, opening the drain from the freezing chamber,activating the beater motor to push air out of the freezing chamber, orother actions that will produce desirable results.

Also during Step 1, motor M-1 may be started to drive the beater orauger in the dispenser 3. Applicants have seen that running the beateror auger of the dispenser 3 cleans and rinses the barrel more quicklyand more thoroughly than in tests where it was not run.

Beater bars in most food dispensers are frequently coupled with tighttolerances to keep product out of gaps. Applicants have found thathaving tolerances and providing passageways promotes cleaning byallowing cleaning fluids to wash through these areas. An embodiment of abeater bar with auger 1500 in accordance with certain teachings hereinis shown in FIG. 15. This does not have a central shaft as is typical insome dispensers, but has a drive opening 1575 in the separation plate1570, and a core opening 1572. Applicants have achieved desirableresults by using stainless steel for the material around the coreopening.

FIG. 16 shows an embodiment of a beater bar 1500 with auger inaccordance with certain teachings herein. In this exemplary embodiment,a static core 1690 is inserted into the beater bar. The static core 1690has a bearing surface (not numbered here). The beater bar 1600 has ashoulder (not numbered here) that is configured to prevent the beaterbar 1600 from moving past the bearing surface. Also, a scraper 1680 isattached to the bar 1674. The static core 1690 retains the beater bar1500 in position within the freezing chamber. The static core 1690 doesnot rotate with the beater bar 1500 but remains stationary and allowsthe beater bar 1500 to rotate about it on its bearing surfaces. Theembodiment shown here is sealed to prevent any contaminants from gettingto any inner surfaces. The exemplary design shown here allows the outersurfaces to be cleaned and rinsed thoroughly. In this embodiment, coreopening 1572 has perforations along its sides to further promotecleaning.

In an exemplary embodiment, the bearing surfaces of the static core 1690may be made of a material such as polyoxymethylene (also known asacetal), which has desirable friction properties, and maintainsdesirable load bearing properties.

Applicants have envisioned an alternative embodiment of a static corewhere the surfaces are perforated. In this envisioned embodiment, thestatic core may be perforated in such a manner as to preserve itsstructural integrity so it may still support a beater bar, but will beopen throughout so that cleaning fluids may contact all inner surfacesas well. In this envisioned embodiment, the perforations or openings maybe configured to allow proper draining of all fluids. Another embodimentenvisioned by the applicants is to have some portions of the static coresealed and some portions that are perforated.

One end of an exemplary static core 1790 in accordance with certainteachings herein is shown in FIG. 17. This end is configured to couplewith the inside of the faceplate. (Not shown in this figure.) Flanges1791 and keyed flanges 1792 will only couple with the faceplate incertain ways. This will ensure that the static sore 1790 is insertedcorrectly. Those of ordinary skill in the art will be able to envisionalternatives and modifications to this exemplary embodiment withoutdeparting from the spirit of the inventions disclosed herein. Thebearing surface 1793 may be raised to provide a surface for the beaterbar to rest upon and to rotate about. In an envisioned embodiment,bearing surface 1793 may be a ring with an internal raceway for ballbearings. The raceway and bearings may be open and spaced to allow freeaccess of cleaning fluids and to drain properly.

FIGS. 18A and 18B show the exemplary end of a static core 1890 coupledwith a faceplate 1830. Projections 1835 are raised from the surface ofthe faceplate 1830 and configured to couple with the flanges 1891 andkeyed flanges 1892. In this exemplary embodiment, the projections 1835each have the same dimensions. For example, each projection 1835 extendsthe same distance from the inner surface of the faceplate 1830. Also inthis exemplary embodiment, the projections 1835 are spaced equally apartin that they are spaced the same distance from a center (not numbered).In this exemplary embodiment, the distance from the center to theoutsides of the projections 1835 is less than the distance from thecenter of the static core 1890 to the outer edges of the flanges 1891and keyed flanges 1892. The bearing surface 1893 is at a distance stillfurther out from the center. In this way, the core opening 1572 of abeater bar 1500 will not contact the inner surface of the faceplate1830, since the shoulder of the beater bar is restricted by the bearingsurface 1893 of the static core 1890.

There are tolerances between the projections 1835 and the flanges 1891and keyed flanges 1892. These overall gaps between these structures aresmall enough to not interfere with the normal operations of thedispensing machine, but are such that they allow cleaning fluids toreach the areas between surfaces.

As may be seen in FIGS. 18A and 18B, the extension of the flanges 1891does not reach the keyway 1894 between the projections 1835. Thisconfiguration produces a flow channel for cleaning fluids to movethrough. Applicants have found that while the lengths of the projections1835 and the lengths of the keyed flanges 1892 may be the same, theoverall length of the static core 1890 should be such that a gap mayremain in this coupling. This gap will open and close during washing andrinsing as the beater bar 1890 is rotated in different directions. Tofacilitate opening the gap, angled grooves may be embossed or cut on theouter surface of bearing surface 1893 and/or onto the inner surface ofthe core opening 1572. When the motor turns the beater bar 1500, thegrooves will draw the static core 1890 in a direction consistent withthe direction of the angles.

In another envisioned embodiment, a spring or clip may be configuredbetween the static core 1890 and the area between the projections 1835.This may bias the static core 1890 away from the faceplate 1830 at alltimes. This bias may be slight to still allow the static core 1890 tomove towards the faceplate 1830 at times. Without this movement surfacesmay remain in contact with each other during the wash cycle, preventingcleaning fluids from reaching surfaces that need to be cleaned.

In another envisioned embodiment, they keyways 1894 may be configured toallow the static core 1890 to be inserted and retained in limitedorientations. This may be desirable if the static core has perforationsand a specific orientation is needed for proper washing and draining.While the static core described and taught in this disclosure isembodied as having a circular cross-section, applicants envision otherembodiments where the cross-section is not circular. Such embodimentsmay include ovals, rhomboids, and other polygonal shapes. Theseembodiments may further facilitate draining of fluids at more desirablerates. Also, while the inventions taught within this disclosure areexemplified in a frozen beverage machine in which the freezing chamberis enclosed, the inventions may still be applied to other types ofbeverage dispensers. A specific orientation of a static core 1890 may bedesirable if a logo or some other mark is to be displayed on the sidesof a static core in a dispenser having transparent sides or atransparent faceplate.

In some prior art dispensers, an auger inside the freezing barrel may beattached to a drive shaft connected to a motor. FIG. 19 shows anembodiment of a motor coupler 1920 as taught in this disclosure.Couplings between the augers and the drive shafts of prior artdispensers were usually tightly mated and required removal of the augerto clean the interstices. However, the design taught in this disclosureprovides tolerances between drive elements and flow channels thatpromote thorough cleaning.

Motor coupler 1920 is configured to securely mate to the drive shaft atone end and to engage the auger at the other end. A collar with shoulder1921 may be located behind a seal of the rear wall of a freezing chamber(not shown) and secured through means known to those skilled in the art.Such means may include, but are not limited to, the use of drive shaftkeyways, set screws and other applications. The front of the motorcoupler 1921 will then project into the freezing chamber. This exemplaryembodiment of a motor coupler 1920 has drive surfaces, 1923, flowchannels 1924, and a tapered nose 1925. Applicants have found thatmaking the motor coupler 1920 from stainless steel produces desirableresults. Those familiar with the art may envision other materials beingused for this and other items described herein without departing fromthe spirit of the inventions disclosed and taught herein.

FIGS. 20A and 20B show an embodiment of a motor coupler 2020 inaccordance with certain teachings herein. In FIG. 20A, the motor coupler2020 is inserted into the key driveway 2075. It may be seen here thatthe seating shoulder 2022 is in contact with the stop shoulder 2026 ofthe key driveway 2075. FIG. 20B shows the motor coupler 2020 retractedfrom the key driveway 2075. This shows that they key driveway 2075 hasauger drive surfaces 2028 that are configured to contact the drivesurfaces 2023 of the motor coupler 2020 when the motor is turning.Between these auger drive surfaces 2028 are drive keyway flow channels2027. These drive keyway flow channels 2027 are configured to match withthe motor coupler flow channels 2024 to allow cleaning fluids to washthrough. If sufficient tolerance is left between the drive surfaces 2023and the auger drive surfaces 2028, then the cleaning fluids may contactthose surfaces as the motor is driven forward and backward during a washcycle.

In an envisioned embodiment the drive surfaces 2023 and/or the augerdrive surfaces 2028 may be knurled or otherwise provided with surfacesthat allow cleaning fluids to wash over and through them.

In any of the embodiments that may be envisioned by one of ordinaryskill as taught by the disclosures herein, when a cleaning fluid entersfrom behind the separation plate 2070, the fluid may have a channelthrough the motor coupler flow channels 2024, through the auger flowchannels 2027 and through the drive keyway 2075 to wash away product andcontaminants. In the reverse, if a cleaning fluid is injected from infront of the separation plate 2070, the fluid will have the reversechannel to wash and clean. Rocking the motor back and forth will allowthe cleaning fluid to contact, clean, and wash the drive surfaces 2023,2028.

Turning now to FIGS. 21 through 26, scrapers may be used in somedispensers and the inventions taught herein will be disclosed. It issometimes desirable to have a scraper associated with a beater bar andauger in some dispensers. This may be beneficial in scraping frozenbeverage or food away from the barrel of a dispenser which may besurrounded by a heat exchanger to provide a more consistent product.

FIG. 21 shows an embodiment of scraper in accordance with certainteachings herein. A scraper 2100 may have a leading edge 2132 and atrailing edge 2134. Generally known in the art are ways that scrapersmay be attached to a beater bar. In this exemplary embodiment,applicants have found mechanisms for attaching a scraper to a beater barthat may also be cleaned through the methods and apparatuses disclosedand taught herein.

As with most scrapers 2100, the exemplary scraper shown herein has aleading edge 2132 and a trailing edge 2137. It has clamps 2133 arrangedalong its length. While the exemplary embodiment in FIG. 21 shows fourclamps 2133 arranged in pairs, other arrangements may be envisioned andutilized without departing from the inventive spirit as disclosedherein. Each clamp 2133 has an opening comprising a clamping area 2134,an extension area 2135, and a clamp end 2136. One end of the clamp 2133then attaches to the base 2239 of the scraper, and may also attach to asupport bar 2140, which may be integral with the base 2239.

In attaching the scraper 2100 to a beater bar, the clamping area isconfigured to be of a slightly larger diameter than that of the hangerbar (not shown in this figure), and extends over half of thecircumference of the hanger bar. The distance between the extensionareas 2135 of a single clamp 2133 is therefore just under the diameterof the hanger bar to which it is to be attached. The clamp ends 2136 areconfigured to slope outwards and to have a final distance of just morethan the diameter of the hanger bar to which it is to be attached. Inthis way, an operator may position the scraper 2100 onto a beater barand press it so that the extension areas 2135 will slightly separate toallow the passage of the hanger bar. When the bar is in position, theextension areas 2135 will snap back into place, retaining the hanger baragainst the clamp area 2134, but with a small gap around the hanger bar.Applicants have found that a gap of 0.007 inches to 0.008 inches with atolerance of 0.001 inches around the hanger bar provides desirableresults.

Satisfactory results have been found by using clamps 2133 with clampareas 2134 that are 0.020 inches from the bar. Envisioned embodimentsinclude having clamping areas that present a single, edge towards thebar (much like a knife-edge around the hanger bar), or clamping areasthat are cut, grooved, or knurled to present minimum contact with thebar.

The exemplary embodiment of the scraper 2100 shown in FIG. 21 also haspins 2131, which are used to maintain a bias so the leading edge 2132consistently presses against the inner surface of the freezing chamber(not shown). A detail view of a pin 2131 may be seen in FIG. 22.

FIG. 22 shows a pin 2231 with a spring capture feature 2238. One end ofthe pin 2231 attaches to the base 2239. While the pin 2239 may alsoattach to the support bar 2240, applicants have found good resultshaving a flat surface around the base of the pin. This exemplaryembodiment of a pin 2231 shows shoulders around a portion of the pin2231 nearest the base 2239. These may be added if additional support isdesired to ward off any possible separation or tearing resulting fromfatigue.

FIG. 23 is an exemplary scraper 2380 positioned on a beater bar. Asnoted, the scraper 2380 may be attached to the hanger bar 2374. Whendone in the manner taught within this disclosure, the scraper may havesome degree of rotation about the hanger bar 2374. The scraper may thenbe positioned so that the pin 2331 is insertable into an opening of aclip 2373, which is attached to the hanger bar 2374. The shoulders ofthe pin 2331 may extend outwardly so that they do not pass through theopening in the clip 2373.

A spring (not shown in this figure) may be placed such that one end maypress against a surface of the clip 2373, and the other end may pressagainst the base 2339. In this way, a bias may be placed upon thescraper 2380 such that its leading edge 2332 may press against the innersurface of the freezing barrel.

Applicants have found that the life expectancy of a spring that may beused in this exemplary dispenser is such it should last without anydegradation, or break. However unlikely as may be, it is veryundesirable that a spring should break or become separated from itsattachment and be dispensed with a product. To that end, applicants havedevised a spring capture feature 2338. An exemplary spring capturefeature 2338 as shown in FIGS. 22 and 23 may be wedge-shaped such thatthey extend away from the pin 2331, tapering outwards at an area closestto the scraper base 2339. A line from the opposite side of the pin to apoint of the spring capture feature 2338 furthest from the pin may bejust slightly larger than the diameter of a spring.

A spring 2400, as may be seen in FIG. 24, may then be placed around thepin 2331 and retained by the spring capture feature 2338. An exemplaryspring 2400 may be a compression spring of normal taper, or may have abarrel shape, or be tapered in one direction or the other. A spring 2400may have a variable pitch such that lower spring end 2479 has littleseparation between coils. In this way, a number of coils may be placedunder the spring capture feature 2338. In this way, the spring 2400 maystill provide a bias against the clip 2373 but will be retained by thespring capture feature 2338 if the scraper 2380 separates from thehanger bar 2374.

Some health regulations require that individual coils of a spring nottouch each other if they are to be used in a clean-in-place apparatus.That is to say that the ends may not be ground. Some regulations requirea distance measured in a number of diameters of the spring wire itselfas a separation distance, such as the spring coils must be at leastthree wire diameters from each other. The spring capture feature 2238,2338 may be used with springs of that nature as well. A spring with avariable pitch may be used where the pitch is tighter at the end to beplaced under the spring capture feature 2238, 2338. This narrowing willstill hold the spring in place as a bias will be placed on the springtowards the larger openings of the spring coils and away from thenarrowing of the spring coils. As an example, the portion 2479 of spring2400 may have a separation of three spring wire diameters at that end,and a separation of ten to twenty spring diameters at portion 2478. Thisvariable pitch will retain the spring to the pin 2131 2231 even withouta force being applied from above, such as from the clip 2373.

FIGS. 29 through 32A/B depict an exemplary dual-torsion spring that maybe used to retain and outwardly bias a scraper to a beater bar. Thesefigures also depict an exemplary configuration of scraper clamps and ahanger bar in accordance with certain teachings set forth herein.

Turning first to FIG. 29, exemplary dual-torsion spring 2945 is shownwrapped around the hanger bar 2974 and pushing the scraper 2980 outward,away from the center of the axial center of the auger 2971 by pressingagainst clips 2973.

FIGS. 30A/B show a closer view of how the exemplary dual-torsion spring3045 is attached to the clip 3073 and wound around the hanger bar 3074.FIG. 30A shows the exemplary dual-torsion spring 3045 in a relaxedstate. When the scraper 3080 is attached to the hanger bar 3074 andinserted into a freezing chamber of an exemplary dispenser, the scraper3080 will be pulled back, tensioning the dual-torsion spring 3045. Thisbias may be used to keep the leading edge 3032 of the scraper 3080pressed against the inside of the freezing chamber.

The spring may be made of any material suitable for use in a dispenserand having spring-like properties. Having the dual-torsion spring windaround the clips 2973 in FIG. 29 may provide an additional advantage ofensuring that if the dual-torsion spring 2945 does break duringoperation, its pieces will be retained to the hanger bar 2974 and willnot be dispensed. For example, if the dual-torsion spring 2945 breaks atan area where it contacts the scraper 2980, is each piece will continueto apply pressure on the scraper 2980 and will continue to be retainedon the hanger bar 2974. If the dual-torsion spring 2945 breaks at adifferent location, the piece that still contacts the scraper 2980 willcontinue to provide an outward bias and will maintain the operation ofthe dispenser. The other, shorter piece will not fall off of the hangerbar 2974 because of the double windings around the hanger bar 2974, anda retention to the clip 2973. This may be seen in better detail in FIG.32B, where the ends of dual-torsion spring 3245 bend around the clips3173.

Turning now to FIGS. 25 and 26, an embodiment of a scraper 2500, 2600 inaccordance with certain teachings contained herein may be seen. Thisembodiment of a scraper 2500, 2600 may be positioned as depicted in FIG.16 on a hanger bar 1674. However, applicants have found there may beadvantages to having multiple scrapers in a dispenser in some cases. Insome situations, this may be desirable for dispensers with largediameter freezing barrels where scraping the frozen product from thesides of the freezing barrel may need to be performed more often thanonce per rotation of the beater bar and auger 1600. Applicants havefound that additional scrapers may be placed on additional hanger bars,or on portions of the auger bar 1676.

Applicants have found that scrapers of minimum volumes are desirable indispensers. Smaller volumes of the beater bar, auger, scrapers, andother gear inside the freezing barrel allows for greater volumes ofproduct available to be sold to customers. Therefore, it is desirable tomake the scrapers as dimensionally small as possible. Additionally, therefrigeration system should be chilling the ingredients to make product,and do not need to be expending efficiency in cooling the gear insidethe freezing chamber.

Applicants have designed scrapers having desirable characteristics. Theexemplary embodiments of scrapers 2500, 2600 have desirable dimensionsand may be made of materials that are efficiently cooled.

Exemplary scraper 2500 has a leading edge 2532 and left and right sides2541, 2543. Those ordinarily skilled in the art may be inclined to havethe sides perpendicular to the leading and edges, creating a rectangularshape. Applicants have found that angling the sides 2541, 2543 inwardstowards the trailing edge produces a desirable scraper. Angles ofbetween 10° and 80° may be used. Good results have been found usingangles of between 30° and 60, with a preferred embodiment using an angleof 45°.

While the front edge 2532 of exemplary scraper 2500 has a taper, theremainder of the profile of the scraper 2500 does not need to conform toa wedge shape, but may have a variable profile towards the trailing edge2537. This may be seen in the profile view 25B. The scraper 2500 has ascraper base 2539 that is thinner than the profile of the scraper 2500at its sides 2541, 2543. The dashed lines in FIG. 25B show the thinnerbase 2539 as compared to the profile. While having this thinness acrossthe entire length of the scraper 2500 is desirable, strengtheninggussets 2542, 2544 maintain a desired rigidity of the scraper 2500.

While the strengthening gussets 2542, 2544 may provide strength andsupport by only following the profile of the sides 2541, 2543 of thescraper 2500, Applicants have found that by elevating the projection,the strengthening gussets 2541, 2543 will also act to straighten,divert, and further mix the flow of product as the scraper rotateswithin the freezing chamber. Desirable results have been found by havingthe strengthening gussets 2542, 2544 reach an elevation of 0.1 inchesabove the profile of the interior side of the scraper with a toleranceof +/−0.015 inches. An exemplary rib (not marked) extending along thelength of the scraper may be seen in the profile view of FIG. 25B. Thisrib may extend 0.150 inches with a tolerance of +1-0.015 inches abovethe flat portion of the scraper. This exemplary rib may also providestrengthening of the scraper.

In another aspect, the strengthening gussets to not need to bemirroredly oriented. In FIG. 25A, the strengthening gussets 2542, 2544direct the product towards the middle of the scraper 2500. In anenvisioned embodiment, both strengthening gussets may be oriented topush the product in the same direction as the auger is pushing theproduct. Alternatively, the strengthening gussets may be oriented topush the product counter to the direction that the auger is pushing theproduct.

While FIGS. 25 and 26 show the projection of the strengthening gussets2542, 2544 as being perpendicular from the surface of the scraper 2500,other angles may be used. Cambering the projections inwardly towards themiddle of the scraper 2500, or outwardly away from the middle of thescraper may produce other desirable effects.

The strengthening gussets are not limited to being positioned at thesides 2541, 2543 of the scraper 2500. In some embodiments, they may beat the sides, and at various positions towards the middle of the scraper2500. In other embodiments, there may not be any strengthening gussetsat the sides, but one or more positioned more closely to the middle ofthe scraper. Strengthening gussets may also be associated with clampsalong the length of the scraper.

In some situations, it may be desirable to have the pins 2531 attachedto the base 2539, as well as a thicker portion. Attaching the pins 2531to a thicker portion such as a rib along the length of the scraper maybe seen in FIG. 25A.

FIGS. 30A/B shows an exemplary way of attaching the scraper 3080 tohanger bar 3074. In this exemplary embodiment, some portions of thesurfaces of the hanger bar 3074 have been shaped to provide flats 3049.These flats 3049 are parallel to each other and sized to cooperate withthe clamps 3033. In one embodiment, the distance between the extensionareas 3035 may be very the same or slightly larger than the distancebetween the flats 3049. This will allow the scraper 3080 to fit on thehanger bar 3074 with little effort. In another embodiment, the distancebetween the extension areas 3035 may be slightly smaller than thedistance between the flats 3049, requiring a force to elastically extendthem while the extension areas 3035 are being pushed across the flats3049. The elastic deformation of the clamps 3033 will be relieved whenthe flats 3049 pass all of the way across the extension areas. Otherembodiments may be readily envisioned without departing from the spiritof the inventions disclosed herein by those sufficiently skilled in theart,

As described elsewhere, once the hanger bar 3074 is centered within theclamping area 3034, it may be rotated. In one embodiment, the flats 3049may be generally aligned radially, outward from the axial center of theauger. From that, once the scraper 3080 is rotated so the auger may beinserted into a freezing chamber, the flats 3049 will no longer be inalignment with the extension area 3035. This will further retain thescraper 3080 to the hanger bar 3074.

As noted elsewhere, the clamping area 3034 may be a loose fit around thehanger bar 3074 to allow cleaning fluids to wash through the gaps. Thegaps and places of contact may change as the motor driving the auger isreversed and/or quickly started and stopped during cleaning and rinsingcycles. On the other hand, it may be of a tight fit to prevent any foodproduct from getting into any gap. In another envisioned embodiment, theclamps may be provided with over-molded seals for a close contact withthe hanger bar.

Referring back to FIG. 15, the exemplary hanger bar 1574 depicted theremay be of a uniform diameter throughout its length. In FIG. 16, thescraper 1680 is retained from moving laterally along the length of thehanger bar 1674 by having the pins on the scraper 1680 inserted into theslots of the clips. This may be viewed in FIG. 23 as well. As may beseen in FIGS. 30A/B, 31 and 32A/B, Applicants have invented a new methodof retaining scrapers that also ensures positioning and correctplacement.

FIG. 31 shows an exemplary embodiment of a scraper 3180 and a hanger bar3174 as described herein. The scraper 3180 has a left recess 3155 and aright recess 3158. The recesses 3155, 3158 may be generally round andhave flats 3156, 3159 as described in FIGS. 30A/B. As may be noted, theleft clamp 3154 may be a different width than the right clamp 3157.Similarly, the left recess 3155 may be of a different width than theright recess 3158, wherein each recess 3155, 3158 may match the width ofthe corresponding clamp 3154, 3157. This arrangement may be used toprevent the scraper 3180 from being mounted backwards. This arrangementmay also prevent lateral movement as the sides of the recesses 3155,3158 will stop side-to-side movement of the clamps 3154, 3157.

In the exemplary embodiment of FIG. 30, the recesses 3155, 3158 areshown to be of similar diameters. While it may be convenient in themanufacturing process to machine the recesses 3155, 3158 to the samediameter, Applicants envision embodiments where those diameters may notbe the same.

FIG. 32A shows an exemplary embodiment of an assembled beater 3200 witha dual-torsion spring 3245 and scraper 3280 in accordance with certainteachings set forth herein. Those skilled in the art may envision otherembodiments without departing from the spirit of the inventionsdisclosed herein.

In a preferred embodiment, pump P-1 may be at a lower elevation than thedispenser 3. This will allow the product draining from the dispenser 3to flow downwards to the pump P-1. This will work well if the dispenser3 is located on a counter top, and the cleaning unit 1 is mounted belowthat counter; either permanently mounted, or on a platform for mobility,such as a cart. In another envisioned embodiment, pump P-1 may be of atype that can run “dry” for periods of time. That is to say that it canrun without having a liquid coming into it. This may be, for example, apositive displacement pump, a pump with a magnetic drive, or any numberof other pumps. Also, check valves may be used throughout the system todirect the water flows in the intended directions and may be used tokeep the pump primed. While several check valves are shown in FIG. 1,those familiar with the art may envision the placement of check valvesin other locations, and may also envision the use of other technologiesto achieve the same purpose without departing from the spirit of theinventions disclosed herein.

In a preferred embodiment, all of the actions of opening and closingvalves, monitoring the instrumentation, and actuating the equipment areto be done automatically. However, there is nothing to prevent theactions from being done manually, including effectuating the actions ofthe dispense valve of the dispenser 3. Any manual actions that need tobe performed by a worker may be communicated to the worker from thesystem in any number of ways. In one embodiment, a human interfacedevice may be associated with the cleaning unit 1, or with the dispenser3, or both. In another embodiment, the actions may be relayed to aworker through a computer connected to a network, through an applicationbeing run on a mobile device such as a cell phone, tablet, or otherdevice, or through any number of other ways. The information conveyed toa worker may include, but not limited to the action or actions toperform, the results of the actions such as success or failure, the timeuntil the next action needs to be performed, the status of the system,and other information.

FIGS. 1A/B depict both the cleaning unit 1 and the dispenser 3 as havingcontrollers (labeled as “CPU” in each.) In one embodiment, the twocontrollers would share information and use that to coordinate thecleaning process. As an example, the controller in the cleaning unit 1would signal to the controller in the dispenser 3 that valves YV-7, YV-3and YV-4 were opened and that pump P-1 was activated for the rinseactivity of Steps 1 through 9 of FIG. 2. These steps represent flushingthe system with water three times to completely remove any product inthe dispenser. The controller in the dispenser 3 would use thatinformation to open valve YV-1 and activate motor M-1. In an alternateembodiment, the controller in the cleaning unit 1 may take directcontrol of the valves, instrumentation, and equipment in the dispenser 3and control the entire process.

In yet another envisioned embodiment, the controller in the dispenser 3would have full control over the valves, instrumentation, and equipmentin the cleaning unit 1 and would control the entire cleaning process. Inthis embodiment, the controller for the dispenser may be programmed forthe specific sequence and characteristics for that type and model ofdispenser. As an example, a dispenser of a particular type and modelwould be given a specific sequence and characteristics for a dailycleaning process. On the other hand, a dispenser of the same type, buthaving a larger freezing chamber would be given the same sequence butdifferent characteristics for the daily cleaning process, such as theamount of time needed for rinsing. In this way, each dispenser wouldhave the information needed to clean itself properly. In yet anotherembodiment, the cleaning unit 1 may be given all of the information ofsequences and characteristics for all models and types of dispensers,and the dispenser would identify itself to the cleaning unit 1 when itis connected, thus allowing the cleaning unit to make all of thedecisions on steps and actions when it cleans the dispenser.

The steps that require the dispenser to be filled with water in FIG. 2and rinsed and drained are illustrated inFIGS. 3, 4, and 6.

In the exemplary embodiment, filling the system with water isaccomplished by keeping valves YV-1, YV-3, YV4, and YV-7 open andmonitoring the level indicator LT-1 in the dispenser 3. Pump P-1 is notactive at this time and may obstruct the flow of water thereby retainingat least some of it in the system. Since pump P-1 is situated at anelevation below the dispenser 3, pulsing the dispense valve YV-1 of thedispenser 3 has been found to prevent an air lock between the barrel andhopper. This pulsing action has also been found to more completely fillthe system with water. If a positive displacement pump, or othersuitable pump known to those familiar with the art is used, valve YV-1may stay open and the pump may be pulsed. The system may continue tofill with water until the level transmitter LT-1 indicates that thehopper is sufficiently filled. When this happens, valve YV-6 may beclosed thereby stopping the flow of water into the system.

Valve YV-3 may be closed during Step 2 in FIG. 2. However, leaving itopen may allow the water with any remaining product in the piping afterthe pump P-1 to drain out of the system. This may be aided byconfiguring the piping throughout the system to adhere to sloperequirements that facilitate the draining of fluids downwards towardsthe drain 6.

While the steps in the exemplary process listed in FIG. 2 may not fullyshow it, throughout these steps various sensors may be monitored tooversee that the operation is performing as expected. As one of manypossible examples of this behavior, at this step of filling the systemwith water, pressure sensor PT-1 may be monitored to determine that thepressure in the line after pump P-1 is reducing to atmospheric pressureas the water drains from the system at that point. If the pressuresensor PT-1 is measuring anything other than draining, the controller orcontrollers may be programmed to see that as a fault in the system, andmay then stop the system and inform a worker of the detected problem.Those familiar with the art will be able to envision many other safetychecks that may be autonomously performed by the system during each stepof cleaning, which will not depart from the spirit of the inventionsdisclosed herein.

Similarly, unmonitored safety checks may be deployed in this system. Oneexample is a pressure relief valve PRV-1 in-line after the heatexchanger HX-1. Some dispensers have their own pressure relief valvesand other safety mechanism. It may be desirable to set the pressurerelief set-point of the cleaning unit 1 to a pressure set-point lowerthan those on the dispenser 3. In this way, if a problem is encountered,the safety features of the cleaning unit 1 may deploy rather than thoseof the dispenser 3. If this happens, the dispenser will be able to goback into operation without resetting the safety features on it, whichmay be difficult to access or difficult to reset. Other suitable safetyand relief valves may be deployed as needed without departing from thespirit of the inventions disclosed and taught herein.

Another method of heating the cleaning fluids in the dispenser 3 may beto use the refrigeration system. Running the refrigeration systemcoolant in a direction reversed from its normal cooling direction may beused to add heat to the coils surrounding the freezing chamber. This maybe desirable to rapidly heat the cleaning fluids as they move throughthe dispenser 3, or to maintain a desired temperature of the cleaningfluids when the fluids are not moving through the system. For thelatter, this may be when the freezing chamber is filled with cleaningfluids and the beater bar is activated to churn the fluids. Similarly,dispensers with a cooling coil around their hoppers may be utilized inthis same way. In some situations, it may also be desirable to defrostany product remaining in the freezing chamber prior to flushing thesystem. Applicants have found that running the refrigeration system inreverse may produce these results.

Steps 10 through 14 in FIG. 2 for this exemplary embodiment relate tocleaning the dispenser 3. In these steps, the water in the system may beheated and recirculated through the system, and a detergent, sanitizer,and/or other agent may be added. The flow of water for these steps isillustrated in FIGS. 5 and 6.

Applicants have found satisfactory results in maintaining a temperatureof about 140° F. (60° C.) to 145° F. (63° C.) for a cleaning cycle asdescribed in FIG. 2. Further satisfactory results have been obtainedwith temperatures up to around 170° F. to 175° F. Microbiologicaltesting of the interior surfaces of a dispenser after such a cleaninghas shown results that meet some regulations concerning the cleaning ofa food dispenser. In some situations, owners or operators of fooddispensers may desire to perform a cleaning using longer durationsand/or higher temperatures so they may exceed the requirements, or sothey may meet higher standards. Some may desire to perform thesehigher-standard cleanings periodically such as on a weekly, monthly, orquarterly basis. Changing the parameters shown in FIG. 2 may be used toaccomplish this.

In a preferred embodiment, the cleaning agent may be within a containerthat is attachable to the dispenser 3 in-line with the water flow. Thisinsert for a cleaning/sanitizing tablet 17 may be seen in exemplaryFIG. 1. This may have some similarities to the nozzle cap described inU.S. Pat. Nos. 9,173,521 and 9,457,386, the contents of which are herebyincorporated by reference. In one envisioned embodiment, a component maybe made that may be attached to the dispense nozzle of the dispenser 3such that a cleaning agent is retained behind a seal that will dissolvewhen in contact with water. In another envisioned embodiment, thedetergent or other cleaning agent may be contained in an enclosure thatwill dissolve when in contact with water. In one of many embodiments,the seal or film retaining the cleaning agent may be one that will onlydissolve in hot water but not cold water. This may allow the initialflushing of the system with cold water so that the cleaning agent willnot be dispensed, but a subsequent filling with hot water will dispensethe cleaning agent. In another embodiment, the seal or film may dissolveafter a known time after contacting water of any temperature. If thistime is known, then the cycles of rinsing and filling may be timed tomake use of the cleaning agent at a desirable time in the cleaningcycle.

In another embodiment, the detergent may be held within the second unitand metered out per cleaning. Uncareful workers might not always checkthat detergent had been used in the process. However, in someregulations there may be a requirement to provide assurance that it hasbeen used. In an envisioned embodiment, a bin or container may beintegrated into the cleaning unit 1 that may be filled with liquid ordry cleaning agents such as a detergent. A mechanism may be integratedwith that such that a desired amount of the cleaning agent be meteredout at an appropriate time during the cleaning cycle. Sensors may bedeployed to sense when the bin or container is empty, or is notdispensing properly. In some situations, the bin or container may befilled with specific doses of cleaning agents each of which are selfcontained such as in a packet. In other cases, the bin or container maybe filled with bulk material which is metered out on a weight basis.

Similar to adding detergent through an insert 17, a container 15 may beutilized to introduce cleaning solution to the system. The flow offluids may bypass this by keeping valve YV-2 open during filling,rinsing, and draining. However, valve YV-2 may be closed and valves YV-9and YV-11 opened when temperature sensor T-3 detects that the water isat an appropriate temperature for the introduction of the cleaningsolution. Applicants envision that multiple containers 15 may bedeployed, each containing different fluids that aid in cleaning andsanitizing a dispenser, and that each may be activated at differenttimes and under different conditions. For example, a buffer solution maybe deployed if sensors find that the pH is such that it may damage orotherwise impair parts of the dispenser.

In some situations, it may be desirable that the controller lock-out thedispenser if all of the cleaning steps have not been followed, or ifsome step (such as the addition of the detergent or sanitizer) wasmissed. An alert may be presented to an operator through the displaypanel, along with suggestions for corrective actions.

Those familiar with the art may envision other means for activating acleaning agent within the system. These means may include mechanicallyoperated containers or by manually adding a cleaning agent, or anynumber of other means.

The packet of cleaning agent may be placed in a specific receptacle inthe cleaning unit 1, such as in the insert for a cleaning/sanitizingtablet 17. In another embodiment, the cleaning agent may be placed in areceptacle in the dispenser 3, or even in the hopper of the dispenser 3.Those familiar with the art may envision other locations for theinclusion of a cleaning agent without departing from the spirit of theinventions disclosed and taught herein. If the cleaning agent is analkali detergent that will change the pH of the water, then a pH metermay be deployed in the system to monitor that the cleaning agent isdeployed at a desired time in the wash cycle. Other sensors that measurecharacteristics of other cleaning agents may be utilized in a similarmanger.

In the exemplary embodiment of Steps 10 through 14 of FIG. 2, the waterretained in the system may be heated and recirculated through the systemat appropriate times. In this, valve YV-1 in the dispenser 3 and valveYV-2 in the cleaning unit 1 may be opened while pump P-1 drives thewater. During this step, heat exchanger HX-1 may be activated as well asthe motor M-1 for the auger or beater bar in dispenser 3. A desiredtemperature may be attained and held by monitoring the temperaturesensor TT-1 in the cleaning unit 3. Additional temperature sensors maybe utilized in the hopper, such as temperature sensor T-1, which wouldmonitor the temperature of the hopper, temperature sensor T-2, whichwould monitor the temperature in the freezing barrel, and T-3, whichwould monitor the temperature as the fluids return to the cleaning unit1. Applicants have found that a temperature of 140° F. (60° C.) providesdesirable results for a recirculation time of 16 minutes. Therecirculation time and temperature may be adjusted to achieve otherdesirable characteristics. As may be seen in Steps 12 and 13 of FIG. 2,the heat exchanger may be activated for 1 minute to reach a desiredtemperature and then activated for an additional 15 minutes while theflow of the fluids passes through container 15, allowing cleaning fluidsto contact all surfaces of dispenser 3. The use of the heat exchangermay not be needed if water of sufficient temperature is brought into thesystem from a hot water source.

Pump P-1 should not discharge enough water so that it escapes from thedispenser 3 around the lid. Therefore, it may be preferable for pump P-1to have a variable drive motor. In one embodiment, pump P-1 mayinitially be run at as high a speed as possible, but then slowed if thelevel detector LT-1 registers that the fluid is above a certain level inthe hopper. Slowing the pump for a time may allow for air to escape fromthe freezing chamber and drain hose 5 without stopping pump P-1.

A filter may be placed in the recirculation path. In the exemplaryembodiment shown in FIG. 1, a gasket strainer 12 is in the flow pathafter valve YV-2. In an alternative embodiment, a filter or strainer maybe placed in the flow path before the pump P-1 so any debris from thedispenser 3 will not damage the pump P-1. Pressure sensors such as PT-1may be utilized to monitor that the filters or strainers do not becomeclogged. Those familiar with the art may envision the placement of otherfilters and strainers at other locations throughout the system withoutdeparting from the spirit of the inventions disclosed and taught herein.

In a preferred embodiment, as the water contacts the detergent insert17, the seal retaining the detergent or other cleaning agent may bedissolved and the cleaning agent released into the system. The action ofrecirculating the water through the system along with running the motorM-1 for the auger or beater may promote that the cleaning agent reachesand cleans all areas inside the dispenser 3. The cleaning agent may be apowder, a solid, or a liquid, and may be an alkali detergent, anantimicrobial, or any number of other agents designed to properly cleanthe dispenser 3. A sanitizer may be incorporated into the cleaner, ormay be added after a rinse. Alternatively, hot water may also be used tosanitize the system. In a similar way, a disinfectant such as hydrogenperoxide or other substances known to those familiar with the art may beused to disinfect the dispenser during the steps outlined and taughtherein. Disinfectants may be sprayed into the system at appropriateplaces so they may contact surfaces. The use of hydrogen peroxide may bedesirable in some situations because it quickly breaks down into oxygenand water, which may not need further flushing from the system.

In the exemplary embodiment of FIG. 2, the detergent contained in theinsert for a cleaning/sanitizing tablet 17 may be activated and dispensesome detergent at all times that water is running through the system.There may be sufficient quantity of detergent to continue to feed thisdetergent through all of the steps of 1 through 9. Alternatively, thefilm covering the detergent may be configured such that it won't releasethe detergent until after the three rinses of steps 1 through 9. Then,in Step 12, valve YV-2 is closed and valves YV-9 and YV-11 may be openedto allow the flow of the fluids through the container 15 for theaddition of a detergent, a sanitizer, or both together. While container15 is represented as a single container, it may actually be multiplecontainers that hold different substances that will only be mixed whenfluids flow between valves YV-9 and YV-11.

In an envisioned embodiment, plasticizers, stabilizers, antioxidants, UVabsorbents, or other additives in fluids that prolong the life ofcomponents having plastic surfaces may be flowed through the system.These additives may be flowed through the dispenser separately from, orin conjunction with the cleaning and rinsing fluids as described andtaught herein. Similarly, fluids that have substances that prolong thelife of, or prevent corrosion of, other materials used within the systemmay be flushed through the system periodically to further prolong thelife of the dispenser without opening it.

After Steps 11 through 13 have been completed, the cleaning solution maybe drained from the system as indicated in Step 14 as may be seen inFIG. 6. This may be accomplished in a manner similar to the initialdraining of the system in Step 1 as shown in FIGS. 1A/B. Valves YV-1,YV-3, and YV-4 may be opened as in Step 1, but here valve YV-12 may beopened to allow air into the system. While just allowing air to enterthe system would suffice to allow the system to drain, applicants havefound an embodiment of using an air compressor C-1 to drive the waterout of the system as shown in FIG. 1B. Filters may be deployed beforeand after the air compressor C-1 to promote that only purified air,without any common air-borne contaminants, enters the system. In oneembodiment, a 40 micron particle filter 7 may be used before the aircompressor C-1, and a hydrophobic filter 10 having a particle preventionrating of less than or equal to 1 micron may be used after the aircompressor C-1. Other arrangements may be utilized without departingfrom the spirit of the inventions disclosed and taught herein. Onealternative embodiment would be to use a chemical drying agent ormechanical drying process in-line before or after the air compressor C-1to remove moisture from the air or compressed gas.

Referring to FIG. 1A, applicants have achieved desirable results byplacing an air inlet (not shown) into the lid of the hopper of dispenser3. As described elsewhere, sensors may be used to prevent the level offluids in the hopper from reaching to the top of the hopper. Othermethods known to those skilled in the art may be used to keep the sprayfrom the sprayer 9 from wetting the air inlet and the filter. Thefilters described for use in FIG. 1B may be used in this embodiment asfilters for the air inlet in the lid of the hopper as well.

In the preferred embodiment of FIG. 1A, when the valves are opened todrain the system air may be allowed to enter the system from the airinlet in the hopper lid. This will allow for draining and pressureequalization.

The dispenser 3 may be drained by the pump P-1 and gravity. Although thedispenser 3 may not be entirely dried without the use of compressed airor another gas, the remaining liquid in the dispenser 3 may not presentany problems since the residual liquids remaining will be bacteriostaticafter sanitization. This has been found to be acceptable for shortperiods of time such as when the unit is to be cleaned and placed backinto service just after cleaning, or placed back into service thefollowing day.

One of many alternatives to using air and a compressor would be to usecompressed gas from another source. Many dispensers already usefood-grade carbon dioxide in compressed form to make frozen beverages.Since this may already be available at the location of the dispenser,another envisioned embodiment is to pipe that carbon dioxide into thesystem so it may be used within the systems and methods describedherein. In some dispensers, nitrogen or other gases are used. In thosecases, those gases may be used if the source is readily available.

In another envisioned embodiment, a check valve and an air filter may beused in place of an air compressor or other source of compressed gas. Inthis embodiment, air or other gases within the system would be allowedto vent while the system is being filled with water and/or cleaningsolutions. During drain cycles, air would then enter the system throughthe air lock after passing through the filter. Establishing sloperequirements throughout the system would promote that all liquids woulddrain from the system without the use of compressed air or anothercompressed gas. The check valve and air filter to be used in thisenvisioned embodiment may be located at any appropriate place in thesystem but it may be preferable to associate them with the lid oranother part of the hopper as either a permanent fixture or associatedwith a fixture attached to the hopper used for cleaning the system asdescribed previously.

One of many ways to detect when the cleaning solution has been drainedfrom the system is by monitoring pressure monitor PT-1. This may be usedto indicate a transition of the discharge from a liquid to a gas. Othersensors may be used to detect this transition as well.

In some cases, a cleaning solution may be rinsed out as the residue maybe unwanted. In some other cases, a no-rinse cleaning agent or sanitizermay be used so rinsing may not be necessary. Step 5 of FIG. 2 of thisexemplary embodiment depicts a scheme to rinse the system after thecleaning solution has been drained. In this exemplary embodiment, thevalves, instrumentation, and equipment monitoring is substantially thesame as the initial rinse of Steps 1 through 9 as depicted in FIG. 2.

In some situations, it may be desirable to run the heat exchanger HX-1while flushing the system if the residue may be more easily removed withhot water than with cold. In some situations, it may be desirable tokeep the entire system at an elevated temperature to facilitate dryingafter the final rinse.

In some situations, regulations may require that the discharge of fluidsmust be controlled. This may be desirable to prevent workers from beingscalded from water that is too hot, or to prevent the discharge waterfrom affecting the municipal drain system. Applicants have found ways toquench the heat in the process fluids within the dispenser prior todischarge. In one way, the refrigeration system surrounding the freezingbarrel may be started while the hot water is flowing through it.Similarly, a refrigeration system associated with the hopper may beactivated.

Applicants have found a method for quenching the heat of dischargedfluids prior to discharge in another way as well. This may be betterunderstood by referring to FIGS. 1 and 27. In one embodiment, amulti-inlet cooling chamber 2781 in FIG. 27 may be inserted in the drainline. This cooling chamber 14 may be in-line after valve YV-3 in FIG. 1.Cooling chamber 2781 has a hot fluid inlet 2782, a cold fluid inlet2783, and an outlet 2784. In operation, prior to, or simultaneously withopening valve YV-3 to discharge the hot cleaning fluids 2785, cold fluid2786 may be directed to the cold fluid inlet 2783. The cold fluid 2786may be diverted from the cold water source 2 b, or from another source.The fluids mix in the cooling chamber 2781 and discharge a cooled fluid2787 to the drain. As seen in FIG. 1, the cold water from water source 2b enters by going through valve YV-10 when valve YV-3 is opened.

The mixing chamber 2781 may be of a durable plastic or metal capable ofwithstanding expected temperatures and pressures. Check valves may beplaced before the inlets to ensure that a higher pressure from one inletdoes not back up into the other inlet.

Applicants have found that producing the mixing chamber 2781 with adetachable hot fluid inlet cover 2789 facilitates manufacturing andinstallation of the item into a cleaning unit 1. The hot fluid inletcover 2789 may be attached to the cooling chamber 2781 with screws 2788or by other means known to those of ordinary skill in the art.

FIGS. 28A and 28B may be viewed to see how the cooling chamber 2881operates. FIG. 28A shows the temperatures of the fluids entering andexiting the cooling chamber 2881. The cold fluid inlet 2783 and the hotfluid inlet 2782 have been sized to handle approximately 3.5 gallons perminute of flow. The hot cleaning fluids 2885 enter the cylindricalchamber from one end, and the cold fluid 2886 enters from an angleperpendicular to the axis of the cylinder. Furthermore, the cold fluidinlet 2783 may be offset from the long axis of the cylinder to promote arotation within the cooling chamber 2781. Tapering the cylinder at anarea after the location where the cold fluid inlet 2783 injects the coldfluid 2886 aids in the mixing as the fluids are drawn together as theymove towards the outlet 2784. The outlet 2784 may be the same diameteras the inlets or may be of a larger size.

The inner surfaces of the cooling chamber 2781 may be smooth to ensurethat food particles are not trapped by any exposures. However, they maybe corrugated or otherwise manufactured to have projections orindentations to further mix the fluids.

This rotational mixing may be seen in FIG. 28B showing the velocity ofthe fluids as they mix and exit the cooling chamber 2881. FIG. 28A showsthat the cooled fluid 2887 is at a temperature between that of the hotcleaning fluids 2885 and that of the cold fluid 2886 as it exits thecooling chamber 2781. FIG. 28B shows that the flow rates of the fluidsentering the cooling chamber 2881 are about equal, but that the flowrate of the cooled fluid 2887 leaving the chamber 2881 is much greater.

Applicants envision that the diversion of the cold fluid into the mixingchamber be automated such that the hot cleaning fluids will not exit theappliance without their temperature being reduced. This may be furthercontrolled by adding automated valves and temperature sensors.

In another envisioned embodiment, the cold water source 2 b may be usedin a heat exchanger of any type known to those skilled in the art toreduce the temperature of the hot cleaning fluids before they aredrained.

The final rinse of Steps 10 through 14 may be used to deploy a no-rinsesanitizer if desired. In another envisioned embodiment, an air-born orgas sanitizer may be deployed after the system has been rinsed, drained,and dried.

The final step in this exemplary cleaning process is to drain thesystem. This may be seen as Step 14 of FIG. 2 and is shown in FIG. 6.The time for this step may be increased if it is desired to dry thesystem. This may be aided by utilizing the heat exchanger HX-1 to heatthe incoming air. Forcing this air, or another gas through the systemmay dry the system, and may also facilitate pushing any remaining fluidsout of the system. Similarly, it may be desirable to use a dry and inertgas in this last step. Leaving the system full of an inert gas, such ascarbon dioxide or nitrogen already used with the dispenser 3, may lessenthe likelihood of corrosion rather than leaving it filled with air, evenfor extended periods of time.

Applicants have found that the times for each step as listed in FIG. 2are sufficient to adequately clean and sanitize a dairy or yogurtproduct dispenser. It may be noted by those familiar with frozen foodand beverage dispensers that the total time for cleaning as listed inFIG. 2 is far lower than the time previously needed to clean adispenser. In some cases, manually cleaning a dispenser has been knownto take well over 4 hours. In another aspect of the advantages providedby the inventions disclosed herein, applicants have found that theamount of water needed for cleaning dispensers with the inventionsdisclosed herein is greatly decreased.

The times for cleaning other types of dispensers may be found by usingthe systems and methods disclosed herein on those dispensers. Analternative to timing each step is to analyze other inputs that may beavailable to the system. As an example, but without limitation, a sensormay be placed after valve YV-3 (leading to the drain 6) capable ofsensing particulate matter in the discharge stream. It would be knownthat flushing the freezing chamber containing some product would suffusethe discharge with particulate matter until no dairy or yogurt productswere left in the hopper or freezing chamber. Using that, the rinse ofSteps 1 through 3 of FIG. 2 would continue as long as the sensor wasreading particulate matter. Once no particulate matter was detected, ora sufficiently low amount, the controller would deem those steps to becompleted. Those familiar with the art may envision other sensors todetermine the progress of steps. Such sensors may include, but are notlimited to: pH meters, turbidity indicators, flow meters, viscositymeasuring devices, temperature sensing devices, and pressure measuringdevices.

The exemplary steps for cleaning as illustrated in FIG. 2 may be usedfor cleaning at the end of the day. In this, the workers may attach thedescribed attachments and initiate the cleaning steps described at theend of their workday. The process may run automatically and may shutitself off when finished. The following day, the machine will be cleanedand sanitized, and ready for operation when the next shift of workersarrives. It will be appreciated by those familiar with the art that thesystems and methods disclosed herein do not require a worker to performmanual scrubbing, wiping, and complex disassembly of the dispenser 3.Also, properly cleaning and sanitizing a dispenser by utilizing theinventions disclosed and taught herein may keep a dispenser ready foroperations for extended periods of time.

A preferred embodiment of the inventions disclosed herein is one inwhich at least one cleaning recipe is contained within the cleaning unit1. One such recipe is the series of steps shown in FIG. 2. Other recipesmay contain the steps of rinse, fill, circulate, and drain in that ordifferent orders and for various times. For example, the recipe in FIG.2 may be used for a daily cleaning and a recipe for a deep cleaning mayhave similar steps but the step of recirculation may last much longer,and have more rinses after recirculation. It is also envisioned thatrecipes may be entered through an interface to a network, a computer, ora memory storage device, and that a worker may enter the steps and timesfor a cleaning recipe manually.

Different cleaning recipes may be used for different situations. As anexample, some dispensers may require that they be flushed out after somenumber of hours of operation. If this were to be done manually, this maytake quite some time during which customers would not be able to attaintheir desired confection. In this case, a full cleaning as described inFIG. 2 may not be required, but the steps of rinsing and draining asdescribed utilizing the inventions disclosed herein may suffice and maybe done in a very few minutes.

The embodiment described above may be applied to dispensers that havemore than one freezing barrel. In a simple and straightforward case, asingle cleaning unit 1 would be attached to each hopper and dispensenozzle in turn for cleaning each one sequentially. An alternativeembodiment would be to run a single feed hose 13 to each hopper andsprayer 9, and a single drain hose 5 from each dispense nozzle to asingle cleaning unit 1, thus cleaning the units in parallel.

The exemplary embodiments of FIGS. 1A/B show that valves YV-6 16 a andYV-5 16 b may be attached to another barrel of dispenser 3 or to anotherdispenser altogether (not shown). These valves 16 a 16 b may beregulated to flow water and cleaning fluids into the second barrel, orother dispenser, when water or cleaning fluids are not being flowed intothe first unit. In this embodiment, container 15 may be large enough tocontain several charges of solution without refilling it after eachcycle of steps 1 through 14 in FIG. 2.

A further embodiment to clean multiple freezing barrels simultaneouslymay be to serialize the connections between dispensers. In this, thefeed hose 13 from the cleaning unit 1 would attach to a first hopper lidwith sprayer 9. A hose would then connect the dispense nozzle of thefirst unit to a hopper lid with sprayer 9 of a second unit. This wouldcontinue until the last unit where the drain hose 5 would connect to thedispense nozzle of the last unit, thus completing a circuit of thecleaning path. In each of these envisioned embodiments, adjustments maybe made to the timing or other parameters of each step.

The embodiments described thus far have recounted the cleaning unit as astand-alone system. However, there is nothing to prevent an embodimentof the inventions described herein to be built into, or otherwiseintegrated with a dispenser. Such an embodiment may utilize theresources of the dispenser in many advantageous ways.

The embodiments disclosed and taught herein may be used to greatlyreduce the amount of time needed to clean and prepare a dispenser foruse. In one aspect, this is achieved by automating several of theprocesses needed to clean, sanitize, and prepare a dispenser foroperation. In another aspect, the amount of disassembly of the dispensermay be minimized or altogether eliminated. In another aspect, the laborneeded to clean, sanitize, and prepare a dispenser for operation may beminimized.

The embodiments disclosed and taught herein may also be used to providesome assurance that the system has been properly cleaned, sanitized, andprepared for use. In one aspect, they may be done by monitoring sensorsto report that proper procedures including appropriate times andtemperatures have been achieved during the process. Similarly, sensorsmay monitor the properties of the cleaning fluids to report thatdetergents, disinfectants, sanitizers, and other appropriate solutionshave been utilized properly in the process.

Other and further embodiments utilizing one or more aspects of theinventions described above can be devised without departing from thespirit of Applicant's invention. Further, the various methods andembodiments of the methods of manufacture and assembly of the system, aswell as location specifications, can be included in combination witheach other to produce variations of the disclosed methods andembodiments. Discussion of singular elements can include plural elementsand vice-versa.

The order of steps can occur in a variety of sequences unless otherwisespecifically limited. The various steps described herein can be combinedwith other steps, interlineated with the stated steps, and/or split intomultiple steps. Similarly, elements have been described functionally andcan be embodied as separate components or can be combined intocomponents having multiple functions.

The inventions have been described in the context of preferred and otherembodiments and not every embodiment of the invention has beendescribed. Obvious modifications and alterations to the describedembodiments are available to those of ordinary skill in the art. Thedisclosed and undisclosed embodiments are not intended to limit orrestrict the scope or applicability of the invention conceived of by theApplicants, but rather, in conformity with the patent laws, Applicantsintend to fully protect all such modifications and improvements thatcome within the scope or range of equivalent of the following claims.

What is claimed is:
 1. A system for cleaning at least one fooddispenser, comprising: at least one water inlet; at least one fluidoutlet in communication with at least one fluid inlet; a pump disposedbetween and in fluid communication with the at least one fluid inlet andthe at least one fluid outlet; a cleaning product inlet configured tocontrollably supply a cleaning product to fluid between the at least onefluid inlet and the at least one fluid outlet; a discharge outletconfigured to controllably drain fluid from the at least one fooddispenser; a first hose configured to connect to the at least one fluidoutlet and to removably connect to the at least one food dispenser at afirst location; a second hose configured to connect to the at least onefluid inlet and to removably connect to the at least one food dispenserat a second location; a system controller configured to operate thesystem, and to operatively connect with the at least one food dispenser;and wherein the system is configured and arranged to circulate fluidthrough the at least one food dispenser to clean the at least one fooddispenser.
 2. The system of claim 1, wherein the fluid comprises water,a cleaning solution, and combinations of water and cleaning solution. 3.The system of claim 2, wherein the first hose is configured to removablyconnect to the at least one food dispenser.
 4. The system of claim 3,wherein the first hose is configured to removably connect to a sprayhead associated with a hopper on the at least one food dispenser.
 5. Thesystem of claim 3, further comprising an outlet attachment connected tothe second hose and configured to removably attach to an outlet on theat least one food dispenser.
 6. The system of claim 4, furthercomprising a nozzle attachment connected to the second hose andconfigured to removably attach to an outlet nozzle on the at least onefood dispenser.
 7. The system of claim 2, wherein the first hose isconfigured to removably connect to the food dispenser hopper, andfurther comprising a nozzle attachment connected to the second hose andconfigured to removably attach to a food dispenser nozzle.
 8. The systemof claim 2, where in the system controller is configured to selectivelyoperate the at least one food dispenser during cleaning.
 9. The systemof claim 2, further comprising a cold water inlet, and a mixing chamberconfigured to mix heated fluid with the cold water to lower atemperature of the heated fluid to at or below a predeterminedtemperature before the fluid is discharged from the system.
 10. Thesystem of claim 2, further comprising a gas inlet controllablycommunicating with the fluid outlet and configured to inject a gasthrough the at least one food dispenser to purge fluid therefrom. 11.The system of claim 10, further comprising a compressor, and wherein thegas is filtered air.
 12. The system of claim 2, wherein the systemcontroller is configured to fill the at least one food dispenser withwater, to agitate the water within the at least one food dispenser, andto discharge the water from the at least one food dispenser.
 13. Thesystem of claim 12, wherein the system controller is configured to fillthe at least one food dispenser with a heated cleaning solution, tocirculate the heated cleaning solution through the at least one fooddispenser for a predetermined period, and to flush the heated cleaningsolution from the at least one food dispenser.
 14. The system of claim1, further comprising a fluid heater disposed between the at least onefluid inlet and the at least one fluid outlet.
 15. The system of claim11, wherein the cleaning solution is heated to a temperature betweenabout 140° F. and about 175° F.
 16. The system of claim 1, furthercomprising a second fluid outlet and a second fluid inlet, eachconfigured to connect to a second food dispenser.
 17. The system ofclaim 15, wherein the system is configured to clean a second fooddispenser at the same time that the at least one food dispenser is beingcleaned.
 18. The system of claim 1, wherein the system controller isconfigured to selectively operate the at least one food dispenser duringcleaning, and wherein the first hose is configured to removably connectto the food dispenser, and further comprising a nozzle attachmentconnected to the second hose and configured to removably attach to afood dispenser outlet; a cold water inlet; a chamber configured to mixheated fluid with cold water to lower a temperature of the heated fluidto at or below a predetermined temperature before the fluid isdischarged from the system; a second fluid outlet and a second fluidinlet, each configured to removably connect to and clean a second fooddispenser separately from or in conjunction with a first food dispenser;and a gas inlet controllably communicating with the at least one fluidoutlet and configured to inject a gas through the at least one fooddispenser to purge fluid therefrom.
 19. The system of claim 18, whereinthe system controller is configured to fill the at least one fooddispenser with water, to agitate the water within the at least one fooddispenser, and to discharge the water from the at least one fooddispenser, and is configured to fill the at least one food dispenserwith a heated cleaning solution, to circulate the heated cleaningsolution through the at least one food dispenser for a predeterminedperiod, and to flush the heated cleaning solution from the at least onefood dispenser.
 20. A system for cleaning at least one food dispenser,comprising: at least one water inlet; at least one fluid outlet incommunication with at least one fluid inlet; a pump disposed between andin fluid communication with the at least one fluid inlet and the atleast one fluid outlet; a fluid heater disposed between the at least onefluid inlet and the at least one fluid outlet; a cleaning product inletconfigured to controllably supply a cleaning product to fluid betweenthe at least one fluid inlet and the at least one fluid outlet; adischarge outlet configured to controllably drain fluid from the atleast one food dispenser; a first hose configured to connect to the atleast one fluid outlet and to removably connect to the at least one fooddispenser at a first location; a second hose configured to connect tothe at least one fluid inlet and to removably connect to the at leastone food dispenser at a second location; a system controller configuredto operate the system, and to operatively connect with the at least onefood dispenser; and wherein the system controller is configured to fillthe at least one food dispenser with water, to agitate the water withinthe at least one food dispenser, and to discharge the water from the atleast one food dispenser, and is further configured to fill the at leastone food dispenser with a heated cleaning solution, to circulate theheated cleaning solution through the at least one food dispenser for apredetermined period, and to flush the heated cleaning solution from theat least one food dispenser.